Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Dissolve. Stir the sugar into the water in the pan over medium heat until the base is free of grains, then bring to the boil.
- 2
Steep. Push the mint into the syrup, take it off the heat, cover and leave until cool, about 1 h.
- 3
Strain. Pour through the sieve, pressing the leaves to get every drop, then chill for several hours or overnight.
- 4
Churn. Whisk in the lemon juice and churn for 20-25 min.
- 5
Freeze. Freeze for 2 h. Serve in small glasses with a mint sprig.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 57 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
42 g per serving
84 % of the 50 g daily maximum · 168 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan with lid
- fine sieve
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 0.1 g |
| Carbohydrate | 42.9 g |
| of which sugars | 42 g |
| of which free sugars | 42 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
