After steeping, pour the mixture into a blender and blend for about 30 seconds.
Strain the mixture through a fine mesh sieve to remove solids, pressing to extract as much liquid as possible.
Add lemon juice:
Stir in the fresh lemon juice (and mint extract, if using).
Chill the mixture in the refrigerator until completely cold (at least 2 hours).
Churn the sorbet:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir every 30 minutes for 2–3 hours until smooth and firm.
Freeze and serve:
Transfer the sorbet to a lidded container and freeze for at least 2–3 more hours.
Scoop and serve garnished with fresh mint leaves or a twist of lemon zest.
🧊 Tips
For a greener color, you can add a few spinach leaves during blending, they won’t affect the taste.
The sorbet pairs beautifully with chocolate desserts or fruit salads
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