Blog a la Cart

I’m down and out with a stomach bug. Let’s just say that nausea paired with a 7 month old fetus boxing your tummy does not a happy mommy make.

Fortunately, last week we made some homemade Lemon Mint Sorbet thanks to the growing herb garden we have sprouting in their backyard. You can whip this deliciously summery treat up with or without an ice cream machine! And I have found it quite soothing on the upset belly. Enjoy!

INGREDIENTS:
1.5 cups sugar
1 cup chopped fresh mint (I had an expert mint picker to assist)
Zest of 1 lemon
1 cup boiling water
.5 cup fresh-squeezed lemon juice (4-6 lemons)

Directions:
1. Combine sugar, mint and lemon zest in a large glass bowl.

2. Pour boiling water over the sugar mixture. Stir to dissolve. Let steep for 20 minutes and then strain out mint leaves. I left some in the mix for color and texture.

3. Squeeze lemons and stir in lemon juice. Chill entire mixture.

4. Once chilled, pour into ice cream maker canister and freeze accordingly. If you do not own an ice cream maker, freeze the mixture in a shallow metal cake pan until solid. Break into chunks and process in a food processor until smooth.

5. Relax, refresh, enjoy!