Make other sorbets, like basil, using this same method.
- Yield: 4 cups
- 2 cups sugar
- 2 cups tightly packed fresh mint
- 1 tsp lemon zest
- ¾ cup fresh lemon juice
How to Make It
- Bring sugar and 2 cups water to a boil in a non-aluminum saucepan. Cook, stirring constantly, until sugar dissolves. Remove from heat; stir in mint leaves and lemon zest. Cover tightly, and steep 15 minutes.
- Strain mint mixture into a pitcher, discarding solids. Add lemon juice to pitcher. Cover and chill at least 2 hours.