Lemon Mint Sorbet
Lemon Mint Sorbet takes around 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 263 calories, 1g of protein, and 0g of fat per serving. This recipe serves 8 and costs $1.12 per serving. It works well as a rather inexpensive dessert. Only a few people made this recipe, and 3 would say it hit the spot. A mixture of water, kosher salt, limoncello, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Users who liked this recipe also liked Lemon-Mint Sorbet, Raspberry Mint Sorbet, and Papaya-Mint Sorbet.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 cups water
2 cups sugar
3 Zest of large lemons
1 1/2 cups fresh mint leaves, finely minced and divided
1 1/2 cups fresh lemon juice
1/2 cup limoncello
1/8 teaspoon kosher salt
Equipment:
pot
whisk
ice cream machine
Cooking instruction summary:
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.
Step by step:
1. Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
2. Remove from heat, stir in the mint and set aside.
3. As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
4. Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
5. 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.
6. Put the base into the freezer for another hour or two to harden as desired.
Nutrition Information:
covered percent of daily need
