- 2 cups water
- 1 1/2 cups sugar
- 1 cup fresh mint leaves, chopped
- 1/4 cup fresh lemon juice
In a saucepan bring the water and sugar to a simmer over medium heat until the sugar is dissolved. Remove from the heat and let cool to room temperature. Mix in the mint and lemon juice and refrigerate until chilled, at least 2 hours. Transfer to ice cream machine and churn to manufacturer’s instructions.
(Recipe adapted from: https://www.thespruce.com/mint-sorbet-recipe-1375786)