Do you need a refreshing and rejuvenating dessert after a long, stressful day? This Minty Lemon Sorbet is perfect for when the summer heat becomes overwhelming. It’s not only a sweet and zesty treat but also has many benefits that can help support your cardiovascular health and more.
Lemons are a great source of vitamin C, which can significantly reduce the risk of heart disease and stroke. However, vitamin C is not alone in aiding cardiovascular health. Lemons are also rich in fiber, which can also lower the risk of heart disease.
Weight loss is another potential benefit to incorporating lemons into your diet. Experts are still determining how lemons may aid in weight loss, but the leading theories lean towards the properties of pectin fiber in lemon pulp. Since this recipe calls for carving out the lemon and blending the pulp, you will receive all of its pectin fiber, helping to make you feel full.
Pectin fiber is also a soluble fiber that can improve gut health by slowing the digestion of sugars and starches—which can result in reduced blood sugar levels.
The raw honey used in this Minty Lemon Sorbet provides even more potential benefits to aid your health—including free radical-fighting flavonoids and phenolic acids that can reduce the risk of certain chronic diseases. It also contains antibacterial and anti-inflammatory properties thanks to its hydrogen peroxide content.
TIPS:
- A handheld citrus reamer will work best for smoothing out the insides of the lemons.
- If you have a big enough airtight container, use it to freeze your Minty Lemon Sorbet for up to a week.
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Minty Lemon Sorbet
- Recipe by: Griffin McMath, ND
- Serves: 17
- Meal: Dessert
- Serves: 17
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Ingredients
15 large lemons
18 mint leaves
1/4 cups raw honey
Directions
Prepare lemon shells: Cut the tip off one end of each lemon to make a flat base, being careful not to cut through to the inside. Cut the top third off each lemon and set aside for later.
Use a paring knife to loosen the flesh from the lemon rind, then scoop pulp into a bowl. Remove seeds.
Use a lemon reamer to smooth the insides of each lemon, setting upright on a baking sheet or cake pan when done. In a food processor, pulse deseeded lemon pulp, mint, and honey until smooth.
In a food processor, pulse deseeded lemon pulp, mint, and honey until smooth.
Divide sorbet mixture between lemon shells. Place lemon tops on each shell and cover pan. Freeze at least 6 hours or up to 2 days.
To serve, allow lemons to defrost a few minutes on the counter. Remove lemon cap and scoop out sorbet with a spoon.
