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Lemon and mint sorbet

Australian Gourmet Traveller recipe for lemon and mint sorbet.

By Rodney Dunn
  • Serves 4
  • 10 mins preparation
  • 5 mins cooking plus freezing
Lemon and mint sorbet
Lemon and mint sorbet

This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.


  • 220 gm (1 cup) caster sugar
  • 2 tbsp coarsely chopped mint leaves, plus extra leaves to serve
  • 1 lemon, finely grated rind only, plus extra lemons to serve (optional)
  • ½ tbsp liquid glucose
  • 75 ml lemon juice


  • 1
    Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves.
  • Author: Rodney Dunn