In a mixing bowl, combine fresh lemon juice and zest with granulated sugar, stirring until the sugar is fully dissolved.
In a blender, combine the mixed berries with the lemon mixture and blend until smooth.
If you used an ice cream maker, transfer the berry-lemon mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a fudgy consistency (about 20 minutes). If you don’t have an ice cream maker, pour the mixture directly into a container.
Place the container in the freezer for 4 hours or until set, stirring every hour to aid the fudgy texture.
While the sorbet is freezing, prepare the yogurt cream. In a mixing bowl, whisk together Greek yogurt and honey until well combined and creamy.
Once the sorbet is ready, scoop it into bowls or cut it into neat pieces. Serve topped with a dollop of yogurt cream and garnish with fresh mint leaves and additional lemon zest if desired.
