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Lemon and Mint Sorbet


Step One
In a saucepan, combine sugar, mint and water and boil over low heat until the sugar dissolves. Remove from heat and stir through the lemon juice, zest and mint leaves.
Step Two
Place the mixture into an ice-cream machine and churn according to the manufacturers instructions until frozen. It may still be quite soft at this point but transfer it to an airtight container and place in the freezer until ready to serve.

Step Three
If you don’t have an ice-cream machine, place the mixture in the freezer for about 2-4 hours until it is firm. Stir mixture with a fork every half hour to ensure the mixture stays soft enough to scoop!

Step Four
Best served after a course as a palette cleanser or as dessert!


Recipe & Photography by Emily Fitzgerald

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