lemon mint sorbet in a cup
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5 from 9 votes

Lemon Mint Sorbet

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


  • 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


  • 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.


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.