Lemon-Mint Sorbet

Lemon-Mint Sorbet

Lemon-Mint Sorbet
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.

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.

Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.

Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal.

For best results ice cream should ripen in the freezer for at least 2 hours or overnight.