Pink Lemonade Sorbet Mint (Printable Version)

Refreshing pink lemonade with zesty lemon and fresh mint for cooling summer enjoyment.

# What You 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
05 - 1 tablespoon lemon zest (from 2 lemons)
06 - 1/8 teaspoon fine sea salt

→ Mint

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

→ Optional Garnishes

08 - Lemon slices or zest curls for serving

# How-To:

01 - Combine sugar, 1 cup water, and mint leaves in a small saucepan. Bring to a simmer over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and let steep for 10 minutes to extract 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 - Whisk the remaining 1 cup cold water, lemon juice, cranberry juice, lemon zest, and salt into the strained mint syrup until thoroughly incorporated.
04 - Transfer the mixture to a shallow metal pan or freezer-safe container. Place in freezer for 1 hour until edges begin to firm.
05 - Remove from freezer and use a fork to scrape the frozen edges toward the center, breaking up ice crystals. Return to freezer immediately.
06 - Continue scraping every 30–45 minutes for 3–4 hours total, until the sorbet achieves a light, fluffy, and evenly frozen consistency throughout.
07 - Scoop into pre-chilled bowls. Garnish with fresh mint leaves and lemon slices if desired. Serve immediately for optimal texture.

# Expert Tips:

01 -
  • The balance of tart lemon and subtle cranberry sweetness hits that perfect summer note we all crave
  • Fresh mint transforms it from ordinary lemonade into something restaurant worthy and elegant
  • No ice cream maker required, though you can use one if you want extra creamy results
02 -
  • The scraping method requires patience but creates that rustic, crystalline texture that is part of sorbet's charm
  • Metal pans freeze faster and more evenly than glass or plastic containers
  • The sorbet is best eaten within a week before ice crystals start growing too large
03 -
  • Chill your serving bowls in the freezer for at least 30 minutes before scooping
  • Dip your ice cream scoop in hot water between servings for picture perfect rounds

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