When the weather is warm, there’s nothing nicer than a scoop or two of sorbet to cool you down. I was experimenting with seasonal baking recipes for the summer months and came up with this fresh lemon and mint sorbet.
Zesty lemon and sharp mint flavors are blended with sweet, candied lemon peels to create a beautiful, refreshing dessert. It’s so easy to make – you don’t need an ice cream machine, just a freezable dish and a blender.
PrintSeasonal baking: Zesty lemon mint sorbet
When the weather is warm, there’s nothing nicer than a scoop or two of sorbet to cool you down. I was experimenting with seasonal baking recipes for the summer months and came up with this fresh lemon and mint sorbet.
Zesty lemon and sharp mint flavours are blended with sweet, candied lemon peels to create a beautiful, refreshing dessert. It’s so easy to make – you don’t need an ice cream machine, just a freezable dish and a blender.
Ingredients
Here’s what you need to make this delicious summer treat
- 500g whole lemons (this is about 4 to 5 lemons)
- 15g fresh mint leaves – washed, dried and de-stemmed
- 160 ml whole milk
- 500g granulated sugar
- 1l water (and another 250ml water set aside
Instructions
My zesty lemon mint sorbet recipe
- Prepare a medium size freezable dish – I always use a Pyrex dish
- Place the lemons, mint, milk, half the sugar and the litre of water in a blender and blend for about a minute. It might sound a bit strange blending the lemons whole, but this makes for a more intense and tart drink
- Sieve the mixture into a bowl to get rid of the pips and pulp – do this twice for the best results. Pour the juice into the dish and place in the freezer to set
- Pick the lemon skin out of the sieve and set aside – cut them up if they’re oversized
- Place the 250ml of water and 250g of sugar into a deep saucepan and bring to a boil. Let it simmer for 10 minutes to create a sugar syrup. Add the lemon skins to the pan and allow it to boil for another 10 minutes
- Place the candied lemon peels on a silicon sheet or tray, flattening them out as much as possible. Let cool
- Take the partially set sorbet out of the freezer and mix in half the lemon peels, levelling out the surface. Sprinkle the other half of the lemon peels on top as decoration and place in the freezer overnight to set
Notes
Making lemon mint sorbet: my top tips
- Fresh mint is best for this recipe – I have a mint plant in my garden, which I pick a few leaves off when I need them. If you want your mint leaves to last, fill a small glass with water and place the mint in the water, like you would freshly cut flowers!
- As you’re using the lemons whole, I recommend using organic lemons. Otherwise, give your lemons a good scrub first to get rid of the wax
- Not a fan of mint? This sorbet works well with other herbs like basil and thyme, even a few sprigs of lavender!
What’s your favourite summer sorbet flavour?
I love this sorbet – it’s the perfect dessert when you’re entertaining friends. It’s lovely and light too, fantastic for the summer when you’re not in the mood for stodgy, warm desserts.
What’s your go-to sorbet flavour? I’d love to hear your thoughts in the comments and on social media.
If you’re looking for more seasonal baking ideas, you’ll find many fantastic recipes on my blog and in my cookbook, Sweet Love.
