3 cups fresh-squeezed orange juice, strained

3/4 cup superfine sugar

1/2 cup fresh mint leaves, packed


Place juice, sugar and mint leaves into non-reactive blender bowl and pulse until sugar is dissolved and mint has been shredded into fleck-sized pieces. Allow mixture to step for 10 to 15 minutes in refrigerator. At this point, the liquid can be strained to discard leaves, or they can be left in for color.

Process mixture in an ice cream maker until frozen. When finished, sorbet can be stored in the freezer for a short period to firm it up before serving.

Makes 1 quart.

Variation: Mix part sorbet with 1 part prosecco for a slushy adult dessert.


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