Lemon-Mint Sorbet

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups white sugar
• 2 cups water
• 6 sprigs mint, chopped
• 6 leaves lemon balm
• 1 cup muscat wine
• 2 tablespoons lemon juice

Also mentioned in the method: cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the sugar and water in a small saucepan over medium heat and stir until the sugar fully dissolves.

2. Bring the syrup to a gentle boil and simmer for 5 minutes, then remove the pan from the heat.

3. Add the chopped mint and lemon balm leaves to the hot syrup, cover, and let steep for 15 minutes.

4. Strain the syrup into a bowl, pressing on the herbs to extract their flavor, and discard the solids.

5. Stir the muscat wine and lemon juice into the strained syrup until well combined.

6. Refrigerate the mixture until completely cold, about 1 hour.

7. Churn the cold mixture in an ice cream maker according to the manufacturer's directions until thick and slushy.

8. Transfer the sorbet to a freezer-safe container and freeze until firm, about 2 hours.

9. Scoop the sorbet into bowls to serve.