Citrus Mint Sorbet

Description

Citrus Mint Sorbet

Ingredients

2 cups Water
2 tablespoons Lemon Zest
1⁄4 cups fresh mint leaves (packed, plus additional for garnish)
1⁄2 cups pure honey
1 cup fresh squeezed lemon juice (strained, approximately 6 lemons depending on their size)
1⁄2 cups fresh squeezed orange juice (strained, approximately 2 oranges depending on the size)
1⁄2 cups blackberries and orange slices (optional --- for garnish)

Instructions

  1. In a medium-sized sauce pan combine water, honey and lemon zest.
  2. Place sauce pan over medium-high heat and warm until honey has completely dissolved. Then, remove from heat and set aside.
  3. Next, add mint leaves to the mixture and stir to combine.
  4. Then, allow mixture to steep for approximately 10 minutes. After 10 minutes taste test the mixture. If mint flavor is where you’d like, remove from stovetop, strain mixture and set aside. If you desire a richer mint flavor, simply allow to steep for an additional 5- 10 minutes. Be careful to keep checking/tasting to ensure you don’t get too strong of a mint flavor.
  5. Stir in lemon juice and fresh squeezed orange juice.
  6. Next, transfer mixture to an airtight container and place in refrigerator until completely chilled; 1 and 1/2 - 2 hours.
  7. Once fully chilled, transfer the liquid mixture to an ice cream maker and churn according to the manufacturer’s instructions. *If you do not have an ice cream maker – that is okay. Simply pour your chilled liquid mixture into a freezer safe container (I use a metal loaf pan as shown) and freeze a total of 2 to 3 hours, mixing with a fork periodically (every 30 min. or so). This takes a little planning on your part but is totally doable!
  8. If you did use an ice cream maker above, once the mixture is churned, transfer to a freezer safe container/metal loaf pan and freeze until sorbet reaches desired consistency.
  9. Scoop and serve. Top with fresh blackberries, orange wedges, etc. as shown, if desired.
  10. Another really fun way to serve this treat is to serve the sorbet right inside the halved/juiced lemons. These emptied out lemons make the perfect sized bowls for little hands.