Mint Sherbet Recipe
- 3 cups water
- 1 cup white sugar
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 20 leaves fresh mint, crushed
- 1/2 teaspoon salt
- 1 1/2 tablespoons gelatin powder
- Bring water and sugar to a boil in a small saucepan to make a light syrup. Stir in lemon juice, lemon zest, mint leaves, and salt. Remove from heat; stir in gelatin powder. Let syrup cool completely, about 20 minutes.
- Freeze syrup in the ice cream maker according to manufacturer's instructions, about 20 minutes. Spoon into tall glasses.
