Pink Lemonade Sorbet Mint (Printable Version)
A tangy pink lemonade sorbet complemented by fresh mint for a cool, refreshing summer delight.
# What You'll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (about 4–5 lemons)
04 - 1 cup pink grapefruit juice or cranberry juice
05 - 1 tablespoon finely grated lemon zest
→ Flavor Enhancers
06 - 2 tablespoons fresh mint leaves, finely chopped, plus extra for garnish
07 - Pinch of salt
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Whisk together cooled syrup, lemon juice, pink grapefruit or cranberry juice, lemon zest, chopped mint leaves, and salt in a large bowl until fully incorporated.
03 - Pour mixture into ice cream maker and churn according to manufacturer's instructions until mixture reaches thick, slushy consistency, approximately 20–25 minutes.
04 - Transfer churned sorbet to freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into bowls or cones. Garnish generously with additional fresh mint leaves before serving.
# Expert Hints:
01 -
- The way the pink grapefruit juice creates that stunning sunset color without any artificial anything
- Fresh mint makes each spoonful feel like a gentle breeze on the hottest days
02 -
- Room temperature ingredients prevent your ice cream maker from working properly, so let that syrup cool completely
- No ice cream maker means pouring the mixture into a shallow dish and stirring vigorously every thirty minutes until frozen
03 -
- Invest in a microplane zester, it catches those fragrant oils without the bitter white pith
- Roll your lemons on the counter before cutting to maximize every drop of juice