Lemon Mint Sorbet

Ingredients

• 2 cups of water
• 1 cup sugar
• 8-10 mint sprigs (leaves & stems + a few more for decoration, washed)
• 2 teaspoons lemon zest
• 1/2 cup Meyer lemon juice

Instructions

1. 1

   Mix water, sugar and 8-10 mint sprigs, depending on how minty you want the sorbet. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Turn off heat, cover and let steep for 15-20 minutes.

2. 2

   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.

3. 3

   Place liquid in a glass container, cover and chill in the fridge overnight.

4. 4

   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.

5. 5

   Serve immediately or return to freezer.