Lemon Balm Sorbet

Lemon Balm Sorbet

Recipe Type: Desert

Cuisine: Farm to Table

Author: Bailiwick Farm

That perfect ending to a summer day. Light, refreshing, and just the right amount of sweet.

Ingredients

• 4 cups water


• handful of fresh lemon balm


• handful of fresh spearmint


• juice of 2 oranges


• 1 Tbsp fresh lemon zest, finely grated or minced


• 1 3/4 cup granulated sugar

Instructions

1. Place all ingredients in a large pan over high heat. Bring to boil, stirring often, to dissolve the sugar.


2. Remove pan from heat and cover.


3. Steep lemon balm and spearmint for 10 minutes.


4. Remove lid and allow the mixture to cool to room temperature.


5. Strain the liquid and discard the leaves.


6. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.


7. Serve immediately or freeze in an airtight container.

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Lemon Balm Sorbet