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