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Mint sorbet

ingredients

serves 4
25 g (1 oz) fresh mint leaves
425 ml (3/4 pint) water
100 g (4 oz) caster sugar
thinly pared zest and juice of 2 lemons
few drops of green food colouring
1 egg white
sprigs of mint, to decorate

method

1. Pour the water into a heavy-based saucepan. Add the sugar and lemon zest and stir over low heat until the sugar has dissolved, then bring to the boil and simmer, without stirring, for 5 minutes.

2. Remove the syrup from the heat, stir in the lemon juice and mint leaves and leave to cool completely.

3. Strain the syrup into an 850 ml (1 1/2 pint) freezerproof container. Stir in the colouring, then cover and freeze for about 3 hours, or until the mixture is frozen about 1 cm (1/2 inch) around the edges and slushy in the centre.

4. Turn the mint mixture into a large bowl and mash well with a fork. In a clean, dry bowl, whisk the egg white until standing in stiff peaks. Whisk the mint mixture to break up large lumps, then whisk in the egg white about a third at a time and continue whisking until evenly incorporated.

5. Return the mixture to the container, cover and freeze for a further 3 hours, or until firm.

6. To serve: allow the sorbet to soften for 5 minutes at room temperature, then scoop into stemmed glasses. Decorate with a sprig Of mint and serve at once.

What did you think?

8 people have helped to review this recipe. Thankyou!

Mint sorbet
posted by ben garcia @ 01:11PM, 11/05/08
Very good i would love it!! i like the way that the sorbet is frozen that will taste fresh and minty!!
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