Instructions: In a large saucepan, combine mint, milk and sugar. Stir over medium heat until sugar dissolves, about 3 minutes.

Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight. (The sherbet base will keep in the refrigerator for up to 2 days.)

Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend.

Transfer mixture to an ice cream maker and freeze according to manufacturers directions.

Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours for a firmer texture.

The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping.

NOTES : I have been experimenting with using soymilk in frozen desserts.

The recipe below calls for skim milk, but I made it using soymilk and it was fabulous. I highly recommend trying this dessert with the soy substitution-guaranteed to make a convert out of you!

Thanks for the recipe! I made some yesterday. But i used fresh orange juice from navel oranges; only 1/2 cup sugar and ... YES!

soy milk. Sweet but good. Might use honey next time with the orange juice. Especially good with a slice of not ripe enough honeydew melon.

*grin* Try it! Youll Like It! Refreshing. I too had to soften it before serving - aerated it in the food processor. [ Kitpath

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