Mint sorbet


by: NuttyChef

Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses, this makes a refreshing palate cleanser.


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serves: 1

605 g (20.46 fluid ounces) water

20 g (.71 ounce) fresh mint leaves (chopped)

50 g (1.76 ounces) atomized glucose

155 g (5.47 ounces) dextrose

110 g (3.88 ounces) superfine sugar

5 g (0.18 ounce) sorbet stabilizer (optional)

50 g (1.76 fluid ounces) lemon juice

Nutrition Facts
Mint sorbet

Servings Per Recipe: 1

Amount per Serving

Calories: 1269

  • Total Fat: 0.4 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 32.6 mg
  • Total Carbs: 321.4 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 309.4 g
  • Protein: 4.7 g

how is this calculated?

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1.  With a hand blender, mix the water with the mint and atomized glucose, if using, and the dextrose until smooth. Put into a pan and bring to 104°F (40°C). Whisk in the sugar and stabilizer, if using. Bring up to 185°F (85°C), take off the heat and cool as quickly as you can, so that you don't encourage bacteria.

2.  When the mixture is cold, use a hand blender to mix in the lemon juice. Put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.

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