lemon-mint sorbet

Ingredients

• Servings: 6
• 2 cups white sugar
• 2 cups water
• 6 sprigs mint, chopped
• 6 leaves lemon balm
• 1 cup muscat
• 2 tablespoons lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 8 hrs 15 mins


• 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 . refrigerate until cold, about 4 hours.
• stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.