Lemon Balm and Mint Sorbet

    (3)
    8 hours 15 minutes

    Lemon balm is a leafy green herb with a lovely lemon flavour. If you can find some fresh lemon balm leaves, try making this lemon-mint sorbet. It's lovely and refreshing. Sprinkle some lemon or lime zest on top when serving.


    1 person made this

    Ingredients
    Serves: 6 

    • 2 cups caster sugar
    • 2 cups water
    • 6 sprigs fresh mint, chopped
    • 6 leaves lemon balm
    • 1 cup muscat wine
    • 2 tablespoons lemon juice

    Directions
    Preparation:5min  ›  Cook:10min  ›  Extra time:8hours freezing  ›  Ready in:8hours15min 

    1. Bring the sugar, water, mint and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
    2. Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches a sorbet consistency. Transfer the sorbet to a plastic container with a lid; cover surface with plastic wrap and seal. For best results, store the sorbet for at least 2 hours or overnight, if you have time.

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    Reviews and Ratings
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    (3)

    Reviews in English (2)

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    0

    We used our own plants to make this on a hot June day. It was delicious. I didn't want to run the ice cream freezer so I just put it in a ziplock bag in the freezer and smashed it to mix it until it was frozen. Turned out fine.  -  06 Jun 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Definitely refreshing and surprisingly delicate. The wine gives it a unique flavour. I thought it was too sweet, but I don't really care for sweet things. It needs some time in the freezer to be a scoop-able consistency, so keep that in mind when preparing it. I ended up adding 1 cup of lemon and lime juice in the end but as is, my family liked it. Thank you for your recipe.  -  13 May 2016  (Review from Allrecipes USA and Canada)

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