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Lemon and mint sorbet

A lemon and mint sorbet is a refreshing and tangy dessert that's perfect for hot summer days. This easy-to-make sorbet is the perfect palate cleanser or light treat after a meal.


2 c lemon juice (freshly squeezed, about 8-9 lemons)
3 c water
1 1⁄2 c sugar
1 c mint (fresh mint leaves, finely chopped)
2 T lemon zest (optional, or to taste)


In a medium saucepan, combine the water and sugar and bring to a boil over medium heat. Stir continuously until the sugar is completely dissolved. Remove the saucepan from heat and let the syrup cool to room temperature.

Once the syrup has cooled, add the freshly squeezed lemon juice, lemon zest if using, and 1/2 cup chopped mint leaves. Stir well to combine all the ingredients thoroughly.

Pour the lemon and mint mixture into a bowl or container, cover it, and place it in the refrigerator. Chill for at least 2-3 hours, allowing the flavors to join.

After chilling, pour the mixture through a sieve to eliminate mint and lemon zest. Now pour the chilled syrup into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth and creamy consistency. This usually takes about 20-25 minutes.

Once the sorbet is ready, stir in the rest of the mint leaves. Scoop it into bowls or cups. and serve immediately. 


Garnish the sorbet with extra mint leaves if desired.

If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up the ice crystals, repeating this process until the sorbet is fully frozen and has a smooth texture. This can take approximately 3-4 hours.

This sorbet pairs wonderfully with fresh berries or a light biscuit on the side.


For an extra special touch, serve the sorbet in hollowed-out lemon halves or in pretty glass cups.


Middle East cuisine

easy, mix, chill, freeze
sweets, treats, dessert
Middle East food recipes
Food in Asia