1. 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.

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

3. Freeze mixture in a shallow, nonreactive pan until solid, about 6 hours. Break into chunks and pulse in a food processor until smooth. Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours.

This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 minutes before scooping.

110 calories/serving.