263 kcalLemon Mint Sorbet
300 min serves 8
VeganGluten-FreeDairy-Free
1gprotein60gcarbs0gfat
Ingredients
- •3 large lemon zest
- •3 cups water
- •2 cups sugar
- •1½ cups mint
- •1½ cups lemon juice
- •½ cup limoncello
- •⅛ teaspoon kosher salt
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Method
Adapted from foodista.com
- Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
- Remove from heat, stir in the mint and set aside.
- As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
- Pour into the minted simple syrup and allow to cool completely.
- Chill for at least 3 hours, but preferably overnight.
- Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.
- Put the base into the freezer for another hour or two to harden as desired.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.