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.