Mint and Lemon Balm Sorbet

  • Servings: 2-4 glasses
  • Prep time: ~ 5 minutes
  • Cook time: ~ 5 minutes, seep 20 minutes


  • 1 1/2 cups cane sugar
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped lemon balm
  • Zest of 1 lemon
  • 1 cup boiling water
  • 1/2 cup fresh lemon juice, (4-6 lemons)
  • Mint and lemon balm for garnish

For Mother’s Day, my daughter and I went to my favorite restaurant and they served a platter of rhubarb with four sorbets: mint, oregano, basil, and thyme. It was absolutely amazing and the perfect dessert for the summer. My daughter loved it so much I promised we would try and make the sorbets at home.

I searched the internet and found this recipe on Eating Well. It looked like a healthy option for us. Since we have these herbs in our garden, we choose a mint, cinnamon basil, and lemon balm and mint as our three sorbets.

I am very pleased with how they turned out; they are not as good as Bacchanalia but maybe we will get closer on our second try. I think they used a sorbet maker to churn the simple syrup to create a smoother texture. Next time we will try it.

Since we had extra, I made a rum sorbet drink and highly recommend it. All you do is scoop some sorbet in a mini martini glass or whatever you have and then add the rum. Let it melt a little, stir and drink. Garnish with some mint or lemon balm. You can use Vodka or Gin as well.


1) Pour boiling water over  the 1 1/2 cups cane sugar, zest from a whole lemon ( avoid the white part since it is bitter), and 1 cup of chopped mint and lemon balm. Let seep for 20 minutes or until the prefered intensity.

2) Strain the leaves and put in a freezer safe pyrex dish. Add the 1/2 cup of freshly squeezed lemon juice and stir. Cover and freeze over night.

3) Use a cookie or ice cream scooper and scoop out the sorbet into a martin glass and garnish with fresh mint or lemon balm for a fancy presentation.


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Recipe by Back To Organic at