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
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.
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.
serving amount
serves 4
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