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

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994

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total:
2 hrs
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.)

Nutrition Facts

310 calories; protein 0.9g; carbohydrates 79.7g; dietary fiber 1.7g; sugars 76.3g; fat 0.2g; saturated fat 0.1g; vitamin a iu 926.5IU; vitamin c 15.8mg; folate 30.1mcg; calcium 50.7mg; iron 2.8mg; magnesium 16.9mg; potassium 139.1mg; sodium 9.7mg.
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