Lemon Mint Sorbet

Esta entrada también está disponible en: Español

Sorbets, or “nieves” as we call them at home, always evoke sweet memories for me. We enjoyed them often growing up, and they can come in so many different, wonderful flavor combinations. In this sorbet, the lemon brightens and the mint refreshes, and I’ve put them together with just two other simple ingredients, right in time for St. Patrick’s Day.

I wanted to make Lemon Mint Sorbet this year since St. Patrick’s Day comes but once a year and our family, for one, enjoys making the most of it. Like so many in the United States, my husband and children have Irish roots. So on St. Patrick’s Day, our family is 100% Irish and proud of it.

lemon mint sorbet in a cup

In partnership with Truvía®

Now there are a couple of ways to handle St.Paddy’s Day celebrations. Each is fine and we’ve practiced different ways in different years. One way is to go all green! Green beer, green cupcakes with green frosting, green sugar crystals on our four-leaf clover cookies.

The other way to go is a more subtle, understated approach. Back in the day at school, my husband would wear just a pinch of green, both to acknowledge his Irish pride and to keep from getting pinched himself, but he was still steeped in both his Irish heritage and Irish pride.

Today’s recipe is more like that, taking the more, subtle, green approach.

Lemon mint sorbet with a mint leaf

We do that by adding fresh, green, mint leaves on top of our lemon sorbet to hint at the mintiness within. I also used Truvia Spoonable to sweeten the sorbet.

This gives it the perfect amount of sweetness with no added sugar. Naturally sweet Truvia gets its sweetness from stevia leaf extract, which comes from the sweet leaves of the stevia plant. So while ¾ of a teaspoon of Truvia Spoonable has zero calories, it has the equivalent sweetness of two teaspoons of sugar.

lemons, mint leaves and a jar of Truvía Spoonable

How to make Lemon Mint Sorbet without an ice cream maker

This recipe calls for an ice cream maker. If you don’t have one, you can get one at a very affordable price. It will save you time and effort.

But even if you don’t have one at home, no worries, you can still make this recipe. Just freeze the mixture in a freezer safe container. When frozen, take it out of the freezer and allow it to thaw at room temperature for 10 minutes. Then, break the mixture into pieces, place them in a food processor and mix until soft.

If you make this lemon mint sorbet, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.

Lemon Mint Sorbet

Makes 2 cups

Prep time 8 min – start to finish 35 minutes – freeze time 2 hours

Ingredients

  • 2 cups of water
  • ½ cup + 3 tablespoons Truvía® Spoonable
  • 8-10 mint sprigs, leaves & stems + a few more for decoration, washed
  • 2 teaspoons lemon zest
  • ½ cup Meyer lemon juice

Process

Mix water, Truvía Spoonable and 8-10 mint sprigs, depending on how minty you want the sorbet. Bring to a boil over medium-high heat, stirring until Truvía Spoonable is dissolved. Turn off heat, cover and let steep for 15-20 minutes.

mint leaves in water

Add lemon zest and lemon juice, mix well. Take mint out of the liquid, place it in a sieve, hold the sieve over your liquid mixture and press down with a spoon to get all the juice out.

Place liquid in a glass container, cover and chill in the fridge overnight.

Pour chilled mixture in an ice cream machine and churn according to the instructions. I have a Cuisinart ice cream maker and it took 35 minutes. Serve immediately or transfer to a freezer safe container until time to enjoy it.

Lemon and mint sorbet in three cups with mint leaves and lemons around

More Sweet Ideas

Be sure to check out more sweet, reduced-sugar, recipe ideas below:

Happy St. Patrick’s Day

Enjoy!

Print the Lemon Mint Sorbet recipe below

lemon mint sorbet in a cup
5 from 6 votes

Lemon Mint Sorbet

Prep Time8 mins
Cook Time27 mins
Freezing time2 hrs
Total Time35 mins
Servings: 2 cups

Ingredients

  • 2 cups of water
  • ½ cup + 3 tablespoons Truvía® Spoonable
  • 8-10 mint sprigs leaves & stems + a few more for decoration, washed
  • 2 teaspoons lemon zest
  • ½ cup Meyer lemon juice

Instructions

  • Mix water, Truvía Spoonable and 8-10 mint sprigs, depending on how minty you want the sorbet. Bring to a boil over medium-high heat, stirring until Truvía Spoonable is dissolved. Turn off heat, cover and let steep for 15-20 minutes.
  • Add lemon zest and lemon juice, mix well. Take mint out of the liquid, place it in a sieve, hold the sieve over your liquid mixture and press down with a spoon to get all the juice out.
  • Place liquid in a glass container, cover and chill in the fridge overnight.
  • Pour chilled mixture in an ice cream machine and churn according to the instructions. I have a Cuisinart ice cream maker and it took 35 minutes. Transfer to a freezer safe container until time to enjoy it.
  • Serve immediately or return to freezer.
Course: Dessert, Ice Cream & Sorbets
Cuisine: American
Keyword: how to make lemon sorbet, how to make sorbet without ice cream maker, sorbet with less sugar
Author: Silvia

Notes

If you don’t have an ice cream maker at home, no worries, you can still make this recipe. Just freeze the mixture in a freezer safe container. When frozen, take it out of the freezer and allow it to thaw at room temperature for 10 minutes. Then, break the mixture into pieces, place them in a food processor and mix until soft.
Lemon mint sorbet in three cups

16 thoughts on “Lemon Mint Sorbet”

  1. I am really tempted to try this out. It looks refreshing and delicious. I know I would love making it. Just my daughter isn’t a huge lemon fan. Maybe I can talk her into it though.

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