This refreshing sorbet dessert boasts a fruity tangerine taste with a touch of mint. It can also be served as a palate cleanser between courses at your next dinner party.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
5 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat. Stir in the 1 1/2 cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until chilled.

  • Freeze in a 2-quart ice-cream freezer according to the manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze about 6 hours or until firm.)

  • To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.

Nutrition Facts

1/2 cup
71 calories; protein 1g; carbohydrates 17g; sodium 4mg.

1 fruit