Pink lemonade and mint sorbet

Makes 1.5L 

Total time 20 min plus freezing time 

Ingredients

1 cup sugar 

¼ cup water  

4 sprigs fresh mint, chopped  + extra for serving 

500ml lemonade 

2 large punnets strawberries + extra for serving 

Method

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely.
3. Blitz together the cooled syrup and strawberries until smooth.
4. Stir through the remaining lemonade and pour into a 2L plastic container.
5. Cover with clingfilm and freeze for 8-12 hours or until firm.
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint.

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine

Also read: Sippin’ Pretty: Smoothies that are bound to impress