Lemon-Mint Sorbet

July/August 1994

Your rating: None Average: 3.6 (17 votes)

Inspired by a favorite family mint julep recipe, this sorbet can be served as dessert or as an intermezzo course.

"This sorbet is scrumptiously refreshing on a hot day! "
Lemon-Mint Sorbet

Makes: 4 servings, 3/4 cups each

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  • 1 1/2 cups sugar
  • 1 cup chopped fresh mint
  • Zest of 1 lemon, removed with a vegetable peeler
  • 1 cup boiling water
  • 1/2 cup lemon juice, (4-6 lemons)


  1. Combine sugar, mint and lemon zest in a large glass measuring cup or medium bowl. Pour boiling water over the sugar mixture, stirring to dissolve. Let steep for 20 minutes, then strain through a fine sieve into a bowl. Stir in lemon juice. Chill until cold.
  2. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)


Per serving: 308 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 80 g carbohydrates; 1 g protein; 2 g fiber; 9 mg sodium; 146 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (19% dv), Iron (15% dv).

Carbohydrate Servings: 5

Exchanges: 5 other carbohydrate

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