Pink Lemonade Sorbet Mint (Printable Version)
A tangy pink lemonade treat with fresh mint, bursting with vibrant, refreshing flavors for warm days.
# What You'll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (from 4–5 lemons)
04 - 1/2 cup cranberry juice
05 - 1 tablespoon lemon zest
→ Mint
06 - 1/3 cup fresh mint leaves, plus extra for garnish
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 2–3 minutes.
02 - Remove saucepan from heat. Add mint leaves to hot syrup, gently bruising with a spoon to release oils. Cover and let steep for 10 minutes.
03 - Pour syrup through fine mesh strainer into mixing bowl, pressing firmly to extract maximum mint flavor. Discard spent mint leaves.
04 - Whisk lemon juice, cranberry juice, and lemon zest into mint syrup until fully incorporated.
05 - Transfer mixture to shallow freezer-safe dish. Cover tightly and place in freezer for 1 hour.
06 - After 1 hour, scrape frozen edges with fork to break ice crystals. Repeat scraping every 30–45 minutes for 3–4 hours until mixture reaches light, fluffy consistency.
07 - Scoop into chilled bowls and garnish with fresh mint leaves. Serve immediately.
# Expert Hints:
01 -
- The cranberry juice gives it this gorgeous natural pink color that makes people think you spent hours on presentation
- That mint infusion trick is what keeps people asking what your secret ingredient is
02 -
- Shallow containers freeze faster and more evenly, so avoid deep bowls or the bottom will stay slushy while the top gets rock hard
- That fork scraping step is non negotiable, it's what creates the fluffy texture instead of a solid ice block
03 -
- Zest your lemons before juicing them, it's nearly impossible to get good zest from a squeezed lemon
- The sorbet keeps beautifully for up to two weeks, just cover the surface directly with plastic wrap to prevent freezer burn