Pink Lemonade Sorbet Mint (Print Version)
A tangy, refreshing sorbet with pink lemonade and fresh mint for bright summer flavor.
# What You’ll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (about 4–5 lemons)
04 - 1 cup pink grapefruit juice or cranberry juice
05 - 1 tablespoon finely grated lemon zest
→ Flavor Enhancers
06 - 2 tablespoons fresh mint leaves, finely chopped, plus extra for garnish
07 - Pinch of salt
# Steps:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - In a large mixing bowl, whisk together cooled syrup, lemon juice, pink grapefruit or cranberry juice, lemon zest, chopped mint leaves, and salt until thoroughly combined.
03 - Pour mixture into ice cream maker and churn according to manufacturer instructions until mixture reaches thick, slushy consistency, approximately 20–25 minutes.
04 - Transfer churned sorbet to freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into bowls or cones. Garnish with additional fresh mint leaves before serving.
# Expert Tips:
01 -
- Its incredibly refreshing without being cloyingly sweet like store bought versions
- The fresh mint adds this unexpected brightness that makes people ask whats in it
- Takes about 15 minutes of active time then your freezer does all the work
02 -
- The simple syrup must be completely cold before mixing with the citrus or the juice will become bitter
- If using cranberry juice instead of grapefruit, start with half a cup and taste because it can overpower the lemon
- This sorbet freezes harder than ice cream so let it sit on the counter for 5 minutes before scooping
03 -
- Always zest your lemons before juicing them its nearly impossible to do it the other way around
- Chill your serving bowls in the freezer for 10 minutes before scooping to keep the sorbet firm longer