Lemon balm and mint sorbet

    8 hours 15 min

    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.

    4 people made this

    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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    Reviews in English (3)


    The sweet wine balanced out the sour lemon nicely. I used a bit more lemon than was called for because I'm a lemon fan. Perfect treat for summer and a good choice option for the season's herbs!  -  18 Nov 2017  (Review from Allrecipes US | Canada)


    We used our own plants to make this on a hot June day. It was delicious. I didn't want to run the ice cream freezer so I just put it in a ziplock bag in the freezer and smashed it to mix it until it was frozen. Turned out fine.  -  06 Jun 2017  (Review from Allrecipes US | Canada)


    Definitely refreshing and surprisingly delicate. The wine gives it a unique flavour. I thought it was too sweet, but I don't really care for sweet things. It needs some time in the freezer to be a scoop-able consistency, so keep that in mind when preparing it. I ended up adding 1 cup of lemon and lime juice in the end but as is, my family liked it. Thank you for your recipe.  -  13 May 2016  (Review from Allrecipes US | Canada)