Here is another treat inspired by the foods I eat while in Israel last summer. After dinner one night I had a delicious sorbet, Lemon Nana (mint). It was so light and refreshing. The perfect way to end a meal. Soon after I got back to Mexico I made this delightful treat! It is so easy to make, you just have to eat it fast so it doesn’t melt away!
Lemon Nana Sorbet
1 cup lemon juice
2 cups water
1/2 cup raw honey
40 peppermint leaves
Blend all the ingredients together until the peppermint in finely minced. Pour into your ice cream maker and freeze per the instructions for your model. It should take about 20 minutes.
Note: This sorbet is best when served after it has had an hour or two to firm up in the freezer. Best eaten within one week.