Lemon Mint Sorbet

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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.

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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.Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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.”

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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. 

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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.Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

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:

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake recipe by The Wood and Spoon Blog by Kate Wood. A make ahead no churn ice cream cake recipe. Filled with chocolate ice cream made from cocoa powder, and a mint chocolate chip ice cream. Simple and quick brownie recipe on the inside and hot fudge chocolate sauce. You can adapt this recipe to be semi-homemade and you can make ahead this loaf pan cake in advance to serve a crowd. Great summer frozen dessert idea, coated in cool whip or whipped cream. Add chocolate cookies or Oreos if you want! Thewoodandspoon.com

Peppermint Bark Icebox Cake

Peppermint Bark Icebox Cake Recipe by The Wood and Spoon Blog by kate Wood. This is a perfect make ahead Christmas / holiday / winter dessert made with Williams-sonoma peppermint bark. The chocolate cookies are like chocolate wafers and are made with hot cocoa mix. The filling is a mascarpone cheese whipped cream mixture that holds its shape as a frosting and helps to keep the cookies soft. the whole thing is topped by white chocolate and semisweet chocolate peppermint bark. Make this impressive layer layered dessert for you friends or next dinner party. Recipe at thewoodandspoon.com

Roasted Strawberry and Buttermilk Popsicles 

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

No-Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream Recipe By The Wood and Spoon Blog By Kate Wood. This is a no-churn recipe made with sweetened condensed milk, whipped cream, and clover honey. The nuts are cooked baked in butter and salt. Each bite of ice cream is sweet and salty, very creamy and almost naturally sweetened. Make the whole recipe in less than 30 minutes, very fast and easy. Recipe on thewoodandspoon.com

Blueberry Lemon Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

Lemon Almond Poppyseed Bundt Cake

Lemon Almond Poppyseed Bundt Cake Recipe Recipe by the wood and spoon blog by kate wood. This is a simple, fluffy, golden and white almond cake speckled with poppyseed and lemon zest and juice. The cake is spongy and perfect for breakfast or dessert. The whole thing is topped with a simple sugar glaze icing and slivered almonds. Find this springtime bundt cake recipe on thewoodandspoon.com.

 

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Lemon Mint Sorbet

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

This lemon mint sorbet is a smooth and silky frozen treat that is simple to make and is incredibly refreshing. 

  • Author:
  • Prep Time: 20
  • Total Time: 20

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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

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12 Comments
  • We are on a similar boat today. Life did gave me bag full of ginormous lemons too and I made lemonade with that but with green tea. Just a post LOL

    The sorbet looks so refreshing and that’s what I will do with the rest of the lemons.

    July 19, 2017 at 1:04 PM
  • Every year I say that this will be the summer I get an ice cream maker. Now I need to, because this sorbet looks absurdly refreshing.

    July 18, 2017 at 10:38 AM
  • oooh, this sounds so refreshing. also, don’t know how you do it. it was mid 80s with 60ish% humidity this weekend, and i was already sweating and not wanting to do anything except cower in a freezer with pints of ice cream.

    July 17, 2017 at 10:13 PM
  • It’s hot here, and every now and then I think about how it must be a MILLION TIMES WORSE down there. I hate summer, particularly the stickiness – the fear that whatever your legs are touching is going to come with you when you stand up!

    This sorbet looks amaaaazing though! I’ve been throwing all sorts of things at my ice cream maker recently – this is going to have to be next I think! xx

    July 17, 2017 at 8:55 PM
  • This looks SO refreshing! My mint plants are growing like crazy, and now I know just what to do with it (besides mojitos, obviously!). Looking forward to giving this recipe a try!

    xx Allison

    July 17, 2017 at 4:07 PM
  • Oh my word, Kate. I don’t know how you deal with 100% humidity! I’d just melt into a puddle on the floor. But this sorbet sounds completely amazing and SO refreshing too! Have a great week!

    July 17, 2017 at 10:39 AM

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