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Make an Herb Flower Sorbet: Minted Lime Sorbet

By Jim Long
August/September 2004
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This Minted Lime Sorbet makes a great pairing with Mexican food.

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Serves 4 to 6
This is similar to a minty margarita that goes well with Mexican food or barbecue as a palate cleanser or as a light, cooling dessert.

• 1½ cups water
• 1½ cups sugar
1/3 cup firmly packed fresh mint leaves (spearmint, peppermint, etc.)
• 2½ cups fresh lime juice (about 12 limes)

1. In a saucepan, combine water and sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat and let syrup cool.

2. In a blender, puree syrup and mint leaves until well pulverized. Add lime juice and chill, until completely cold, about 1 hour.

3. Freeze according to instructions of ice cream or sorbet maker. (I make the base — syrup, mint and lime juice — the day before and store in the refrigerator until ready to finish making the sorbet.)

Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at

Click here for the original article,  Make an Herb Flower Sorbet.  

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