Lemon mint sorbet

We like the Grapefruit Rosemary sorbet I make, and I've got a little lemon tree and mint growing on the terrace, so let's try something with those. 

Lemon sorbet with Nona's Liqueur #3

The proportions below come from Harold McGee's table in "The Curious Cook", chapter "Fruit Ices Cold and Calculated":

Flavor        Fruit  Sugar   Lemon  Water
-----------   -----  ------  -----  -------
lemon, hard   1/2 C   8 Tbs  0 Tbs  1 1/4 C
lemon, soft   1/2 C  14 Tbs  0      1     C

Let's go with the "soft", and convert to metric:

118 ml Lemon juice

177 g  Sugar

237 ml Water

I've got 2 lemons left on my tree. Serious Eats uses 4 lemons to give 3/4 C juice (180ml) for the Lemon Tart I make, so I expect to have about  90 ml juice, so I'm scaling the above by 76%. 

        Zest of 2 lemons

135 g   Sugar (I used 121 g Palm sugar

180 ml  Water

 19 g   Mint leaves, roughly chopped to expose oils

pinch   Salt

 90 ml  Lemon Juice (2 tree lemons and 1 store-bought lemon)

Zest the 2 Lemons, chop the Mint Leaves, and add to a pot with Sugar, Water, and Salt.

Bring to simmer to dissolve the Sugar.

Cover and let it infuse 15 minutes and cool.

Juice the Lemons by rolling them firmly on the counter to loosen the juice;

use a reamer or lemon squeezer to get as much juice as possible.

Strain the Sugar solution into the Lemon Juice.

Chill overnight.

Churn in an ice cream maker.

Cover and chill overnight.

This tastes excellent -- the mint really comes through, without being grassy. 

The texture is good, smooth and not too hard. 

But it melts very quickly -- consider backing out the Sugar a bit, or adding something that will prevent the syneresis.