Lemon and mint sorbet

AT A GLANCE

  • Serves 4 people

This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.

  • 220 gm (1 cup) caster sugar
  • 2 tbsp coarsely chopped mint leaves, plus extra leaves to serve
  • 1 lemon, finely grated rind only, plus extra lemons to serve (optional)
  • ½ tbsp liquid glucose
  • 75 ml lemon juice
01   Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

GERALDINE MUNOZ

FEATURED IN

Sep 2009

Sep 2009

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