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Yogurt Mint Sorbet

Mint Yogurt Sorbet

A flavorful, light and refreshing dessert starts with yogurt and gets minty fresh.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 pound cold, plain yogurt (you can use low-fat or even skim)
  • 1/2 cup low-fat or skim milk
  • 1/2 cup fresh mint leaves, plus a few for garnish
  • 1/3 cup (white) mint syrup (Monin, Da Vinci and other brands make good kosher syrups. I prefer spearmint for this recipe, and without the green colorant.)
  • Red berries (raspberries or strawberries) or sliced nuts with a sprig of mint as garnish (optional)


1 Clean and wash the mint and check the leaves. Gently pat them dry with paper towel.
2 In your food processor or blender, combine all the ingredients and process.
3 Pour into a metal bowl, cover and place in your freezer. Stir every 30 minutes with a wooden spoon, for at least 4 hours or until it reaches the
texture of a sorbet. You can also use an ice cream maker if you own one.
4 Remove from the freezer, stir again and serve decorated with fresh mint leaves and any red berries.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now and never miss an issue.