Lemon mint sorbet

Name: Lemon mint sorbet
Total time: 45 min
Yield: 8 servings
Ingredients: 709.76 ml water; 400 g sugar; 3 large lemon peel; 67.5 g fresh mint; 366 ml lemon juice; 118 ml limoncello; 0.12 tsps kosher salt

Refreshing Lemon Mint Sorbet, perfect for a hot summer day. This sorbet is gluten-free, dairy-free, lacto-ovo vegetarian, and fodmap friendly. It covers 3% of your daily requirements of vitamins and minerals. Best enjoyed as a light dessert after a meal or during a summer gathering.

Ingredients

water

709.76 ml

sugar

400 g

lemon peel

3 large

fresh mint

67.5 g

lemon juice

366 ml

limoncello

118 ml

kosher salt

0.12 tsps

Method

Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
Remove from heat, stir in the mint and set aside.
As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.
Put the base into the freezer for another hour or two to harden as desired.

Nutrition:

263 kcal

Carbs

60 g

Fat

0.36 g

Protein

0.51 g

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