Pink Lemonade Sorbet Mint (Printable Version)
A tangy sorbet featuring pink lemonade and fresh mint, perfect for hot summer days.
# What You Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (from about 4–5 lemons)
04 - 1/2 cup cranberry juice
05 - 1 tablespoon lemon zest (from 1 lemon)
→ Mint
06 - 1/3 cup fresh mint leaves, plus extra for garnish
# How to Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 2–3 minutes.
02 - Remove saucepan from heat. Add fresh mint leaves to the hot syrup, gently bruising them with the back of a spoon to release oils. Cover and steep for 10 minutes.
03 - Pour the infused syrup through a fine mesh strainer into a clean mixing bowl, pressing firmly on mint leaves to extract maximum flavor. Discard spent mint leaves.
04 - Whisk in freshly squeezed lemon juice, cranberry juice, and lemon zest into the strained mint syrup. Stir thoroughly until completely incorporated.
05 - Transfer mixture to a shallow freezer-safe container. Cover tightly and place in freezer for exactly 1 hour.
06 - Remove from freezer and scrape entire surface with a fork to break up forming ice crystals. Return to freezer and repeat scraping process every 30–45 minutes for 3–4 hours until mixture reaches light, fluffy consistency.
07 - Scoop chilled sorbet into serving bowls or dessert glasses. Garnish generously with fresh mint leaves and serve immediately.
# Expert Tips:
01 -
- Its incredibly refreshing and tastes like summer in a bowl
- You only need 15 minutes of active cooking time
02 -
- The fork method creates the perfect texture without needing an ice cream maker
- Raspberry juice works beautifully if you prefer a deeper pink color
03 -
- Roll lemons on your counter before juicing to maximize the yield
- A microplane creates the finest, most aromatic zest