Lemon balm and mint sorbet

Lemon balm and mint sorbet

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About this recipe: Lemon balm is a leafy green herb with a lovely lemon flavour. If you can find some fresh lemon balm leaves, try making this lemon-mint sorbet. It's lovely and refreshing on a hot summer day. Sprinkle some lemon or lime zest on top when serving.

Michael Bach

Serves: 6 

  • 400g caster sugar
  • 500ml water
  • 6 sprigs fresh mint, chopped
  • 6 leaves lemon balm
  • 240ml muscat wine
  • 2 tablespoons lemon juice

Prep:5min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr15min 

  1. Bring the sugar, water, mint and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
  2. Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches a sorbet consistency. Transfer the sorbet to a plastic container with a lid; cover surface with cling film and seal. For best results, store the sorbet for at least 2 hours or overnight, if you have time.

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