🍃 Mint Sorbet (No Ice Cream Maker Needed)

Mint Sorbet is a fresh, simple recipe that’s completely natural free from artificial preservatives and made without egg whites. It’s a smooth, light spoon dessert that’s perfect as a refreshing digestif after a summer dinner with friends or as a cooling afternoon treat.

The preparation is very easy and doesn’t require an ice cream maker. Just rinse the mint, simmer it in a saucepan with water, sugar, and lemon zest until it forms a fragrant syrup. Once strained and cooled, add fresh lemon juice, pour it into a shallow container, and freeze for at least 8–12 hours. The key is to stir it occasionally with a fork to break up the ice crystals as it freezes.

Once ready, scoop it into individual dessert glasses and garnish with a fresh mint leaf for a cooling, elegant finish that everyone will love. For best results, use the freshest mint possible and remove any bruised or damaged leaves.

The flavor and aroma of the sorbet depend on how much mint you use, so feel free to adjust the amount to your taste. We also added a drop of green food coloring to enhance its look, but that’s totally optional—the taste is just as great without it.

How to Make Mint Sorbet

Rinse the mint leaves thoroughly. Place them in a small saucepan.

Add the sugar and water to the pan. Zest half of a lemon into the mix.

Place over medium heat. Stir occasionally until the sugar dissolves. Let the mixture simmer gently for 5 minutes.

Remove from heat and let the syrup cool completely. Strain the liquid through a fine mesh sieve into a bowl, discarding the mint leaves and lemon zest.

Stir in the juice of half a lemon. Add a drop or two of food coloring or a tablespoon of mint syrup if you'd like a vibrant green color (totally optional—flavor stays the same).

Pour the liquid into a wide, shallow freezer-safe container (metal or glass works best). Place it in the freezer.

Every couple of hours, remove the container from the freezer and stir vigorously with a fork, especially around the edges. This breaks up ice crystals and helps create a smoother texture.

After 8–12 hours, when the sorbet is firm but scoopable, serve it in small bowls or dessert glasses. Garnish with fresh mint leaves.