Inspired by a favorite family mint julep recipe, this sorbet can be served as dessert or as an intermezzo course.
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.
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.)
5 other carbohydrate
Too much sugar The lemon and mint flavors are delicious but there's way too much sugar (and I have a sweet tooth!). I would cut the sugar in half the next time.