- Combine water, sugar and zest and in a saucepan; bring to boil over medium heat. Reduce heat and simmer just until sugar is dissolved. Strain and combine with juice.
- Pour into a 9 x 13-inch metal baking pan. Freeze for 8 hours or until firm.
- Break into chunks and add to food processor. Purée for 5 minutes or until smooth. Freeze for 6 to 8 hours in an airtight container until firm.
- Scoop into dessert dishes and garnish with mint sprigs.
Tip: Store sorbet in an airtight container in freezer for up to 1 week.
Click HERE for a printable recipe card.
