The Pioneer Woman Tasty Kitchen
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Lemon-Lime-Mint Sorbet

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Level: Easy

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Description

Refreshing and delicious! Loosely based off of David Lebovitz’s recipe for Lemon Sorbet in “The Perfect Scoop.”

Ingredients

  • 2-½ cups Water, Divided
  • Handful Of Fresh Mint Leaves
  • 1-¼ cup Sugar (or Less For A Tarter Sorbet)
  • Zest Of 2 Limes
  • Zest Of 1 Lemon
  • ½ cups Lemon Juice
  • ½ cups Lime Juice

Preparation

1. Put 1/2 cup of water in a blender or food processor with the mint. Process until mint is in the size pieces you would like (I prefer them to be as small as possible). Alternatively, you can finely mince the mint and add it to the water in step 2.

2. Combine the water-mint mixture with the sugar in a saucepan. Grate the citrus zest into the saucepan. Heat over medium-low heat, stirring frequently, until the sugar is completely dissolved

3. Remove the pan from heat and add the remaining 2 cups of water, and refrigerate until chilled.

4. In the meantime, juice the lemons and lime. When the water mixture is chilled, add the lemon juice. Taste for sweetness; if it is too tart, add some more sugar, stirring until completely dissolved.

5. Freeze the mixture in your ice cream maker according to its instructions. Alternatively, you can make it into a granita: pour the mixture into a large pan and freeze. Scrape with a fork every hour or so until it is frozen solid, approximately 3 hours.

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