Make some sorbet with mint and lemon balm. It tastes excellent and is cooling, which is great on a hot summer day.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups white sugar
- 2 cups water
- 6 sprigs mint, chopped
- 6 leaves lemon balm
- 1 cup muscat wine
- 2 tablespoons lemon juice
Instructions
- 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.
- 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.
Reviews
The sweet wine balanced out the sour lemon nicely. I used a bit more lemon than was called for because I’m a lemon fan. Perfect treat for summer and a good choice option for the season’s herbs!
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.
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.