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Recipe: Pink lemonade and mint sorbet

Pink lemonade and mint sorbet

Makes 1.5L 

Total time 20 min plus freezing time 


Sugar 1 cup 

Water ¼ cup  

Fresh mint, chopped 4 sprigs plus extra for serving 

Lemonade 500ml 

Strawberries 2 large punnets plus extra for serving 


  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.

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