• 9servings
  • 85minutes
  • 282calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 10 sprig(s) mint , stemmed

  2. 4 teaspoon(s) mint sprigs , finely chopped

  3. 3 sprig(s) thyme

  4. 3 cup(s) sugar

  5. 3 cup(s) lemon juice

  6. 1 teaspoon(s) lemon zest , finely grated

Instructions Jump to Ingredients ↑

  1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately -- starting with plain and ending with thyme -- in an ice cream maker according to manufacturer's instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm -- about 1 hour.


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