Pink Lemonade Sorbet Fresh Mint (Printable)
A zesty, mint-infused frozen treat with bright pink lemonade flavors to refresh and delight.
# What You'll Need:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (from 4–5 lemons)
04 - 1/2 cup cranberry juice
05 - 1 tablespoon lemon zest (from 1 lemon)
→ Mint
06 - 1/3 cup fresh mint leaves, plus extra for garnish
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 2–3 minutes.
02 - Remove saucepan from heat. Add mint leaves to hot syrup, gently bruising with a spoon to release oils. Cover and steep for 10 minutes.
03 - Pour syrup through fine mesh strainer into mixing bowl, pressing firmly to extract maximum mint flavor. Discard used mint leaves.
04 - Whisk lemon juice, cranberry juice, and lemon zest into strained mint syrup until thoroughly incorporated.
05 - Transfer mixture to shallow freezer-safe dish. Cover tightly and freeze for 1 hour.
06 - After 1 hour, scrape mixture thoroughly with fork to break ice crystals. Repeat scraping every 30–45 minutes for 3–4 hours until sorbet reaches light, fluffy consistency.
07 - Scoop into chilled bowls or dessert glasses. Garnish with fresh mint leaves and serve immediately.
# Cooking Tips:
01 -
- The cranberry juice creates the most stunning coral pink color without any artificial dyes
- Steeping fresh mint in the simple syrup adds this subtle herbal note that makes people ask what your secret ingredient is
02 -
- That shallow pan is non negotiable for the fork method because a deep bowl freezes too solidly in the center
- Forgetting to scrape during freezing leaves you with a solid lemon ice block instead of scoopable sorbet
03 -
- Room temperature lemons yield more juice, so let them sit on the counter for 20 minutes before squeezing
- The scraping method requires patience but creates that restaurant style fluffiness without any special equipment