Lemon Mint Sorbet
When life gives you lemons, you make lemonade. But if you live in Alabama, it’s the middle of July, and you’re one heat wave away from the surface of the sun, you scrap the lemonade and make lemon mint sorbet instead.
Selma, Alabama summers are relentless. Temps nearing triple digits, 100% humidity, and zero chance of breeze ensure that you spend the majority of your days with bad hair and sweat stains in all of the wrong places. Days lengthened by sunlight feel even longer when you’re cooped up indoors, saving yourself from the sweltering temperatures and relentless sun rays. Trust me, it’s far from glamorous.
Some days, I just want a reprieve. I find myself daydreaming of my days as a waitress, longing for just a few brief moments of alone time in the walk-in cooler. I think of our Alaskan vacation and how good it would feel to plant my naked rear-end on the face of those glaciers, making snow angels just before belly flopping into its frigid run-off water. I think of popsicles and box fans, cold-plunge pools and winter evenings, and perfect beads of sweat cascading down the sides of an ice-cold beer. I dream of being the head coach of a winning team on Super Bowl Sunday- all of that Gatorade and ice, drenching me from head to toe.
Yes, the Alabama heat will do crazy things to one who, admittedly, already has their fair share of nuttiness. The kids are home more, which is fabulous but also insanity-inducing, because who wants to be stuck indoors with two kids under two? Instead, we seek refuge in the shallow end of the country club pool where both of my kiddos can splash and I can order as many John Daly’s as my concience (and liver) will tolerate. We jump waves at the beach and take boat rides at the lake. Aimee goes barefoot and George hangs out in a diaper while we splash in the hose and eat sno-cones in the backyard. We do what it takes to survive the heat, and in the process, I find that we are actually having fun. Every once in a while, I look around and, miraculously, no one is crying. Instead, there’s smiles and laughter and naked baby buttcheeks and I think, “Sweet mercy, we did it. We’re actually having fun.”
This lemon mint sorbet is the number one way to stay cool as a cucumber this summer. A simple recipe requiring only 4 ingredients, this frosty treat is light, incredibly refreshing, and a cinch to make! To get started, we combine some water, sugar and lemon zest in a saucepan and bring it to a simmer to melt the sugar. Once warmed, we add in a handful of torn mint leaves which will infuse the syrup with the herb’s flavors. Strain out the mint leaves and allow the mixture to chill briefly before combining it with the remaining two ingredients.
To finish off this lemon mint sorbet, you will need an ice cream maker. I have this one, and although it is inexpensive, it does work pretty well. Follow the manufacturer’s directions for your machine to process your lemon mint sorbet and then store it in the freezer until serving.
This lemon mint sorbet is super lemony without being overly tart. The mint adds a sophisticated, summery touch to every bite that is 100% melt in your mouth delicious. The ratio of corn syrup to sugar to water helps to keep this sorbet from becoming too icy or impossible to scoop. As a result, each bite of this lemon mint sorbet will literally melt right on your tongue. It is magical.
If summer has you feeling all hot and bothered, consider making this lemon mint sorbet. This is the fantastic summer treat you’ll want melting in your cones all summer long. I’d also highly recommend serving scoops with a pour of ultra-dry champagne on top. Boozy sorbet cocktails? Yes, please. Cheers to y’all and Happy Monday!
If you like this lemon mint sorbet, you should try:
Lemon Mint Sorbet
This lemon mint sorbet is a smooth and silky frozen treat that is simple to make and is incredibly refreshing.
- Prep Time: 20
- Total Time: 20
- 1-1/2 cups (360 mL) water
- ¼ cup (50 gm) sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup packed torn mint
- 1-1/2 cups (360 mL) light corn syrup
- 1 cup (240 mL) lemon juice (from about 6 lemons), strained of seeds and pulp
- In a medium saucepan over medium heat, combine the water, sugar, and lemon zest and stir, cooking just until the sugar has dissolved. This will take about 5 minutes. Remove from heat.
- Add the torn mint leaves to the mixture and stir to combine. Allow to steep for 10 minutes. Check to see if your mixture has the desired level of mint flavor. Steep for an additional 5-10 minutes, if desired. Use a fine mesh strainer to strain your mixture into a large mixing bowl.
- Add the corn syrup and strained lemon juice to the bowl with the mint syrup. Stir to combine. Cover the bowl and place in the fridge to chill completely. Once chilled, process your sorbet mixture in an ice cream maker according to the machine directions. It usually takes 25-30 minutes in my machine. Store in a freezer safe container, covered well, for up to 2 weeks.
- Be sure to not substitute different types of sugar or syrup. This will result in a different texture and flavor sorbet.
Recipe Adapted From: Serious Eats