Pink Lemonade Sorbet Mint (Printable)

A vibrant, zesty pink lemonade sorbet with fresh mint delivers a refreshing summer delight.

# What You'll Need:

→ Sorbet Base

01 - 1 cup freshly squeezed lemon juice (approximately 5-6 lemons)
02 - 1/2 cup cranberry juice, unsweetened
03 - 1 cup granulated sugar
04 - 2 cups cold water, divided
05 - 1 tablespoon lemon zest
06 - 1/8 teaspoon fine sea salt

→ Mint

07 - 1/3 cup fresh mint leaves, finely chopped, plus extra for garnish

→ Optional Garnish

08 - Lemon slices or zest curls for serving

# Step-by-step:

01 - Combine sugar, 1 cup water, and mint leaves in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and let steep for 10 minutes to infuse mint flavor.
02 - Pour the mint syrup through a fine mesh strainer into a large bowl, pressing firmly on the leaves to extract maximum flavor. Discard the spent mint solids.
03 - Add the remaining 1 cup cold water, lemon juice, cranberry juice, lemon zest, and salt to the strained syrup. Whisk thoroughly until all ingredients are fully incorporated and salt is dissolved.
04 - Transfer the mixture to a shallow metal pan or freezer-safe container. Place in the freezer and freeze for 1 hour until edges begin to solidify.
05 - Remove the container from the freezer. Using a fork, scrape the frozen edges toward the center, breaking up any ice crystals. Return to the freezer immediately.
06 - Continue scraping the mixture every 30-45 minutes for 3-4 hours total. The sorbet is ready when it achieves a light, fluffy, and uniform texture throughout.
07 - Scoop the sorbet into chilled bowls or glasses. Garnish with fresh mint leaves and lemon slices if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The cranberry juice gives it this gorgeous pink hue that makes everyone smile before they even take a bite
  • Its ridiculously simple but tastes like something from an expensive gelato shop
  • The mint infusion is subtle but makes the whole thing feel somehow more sophisticated
02 -
  • The scraping method takes patience but it's absolutely worth it for that smooth, restaurant quality texture
  • If you have an ice cream maker, you can absolutely use it instead of the manual freezing method
  • Sugar content matters for freezing so dont reduce it too much or you'll end up with a hard icy block instead of creamy sorbet
03 -
  • The quality of your lemons makes or breaks this recipe so taste them before juicing and adjust sugar accordingly
  • If you want extra mint flavor, add a drop of mint extract to the base before freezing

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