Lemon mint sorbet
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
3 cups
sugar
2 cups
lemon peel
3 large
fresh mint
1.5 cups
lemon juice
1.5 cups
limoncello
0.5 cup
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:
Carbs
60 g
Fat
0.36 g
Protein
0.51 g
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