Fresh Mint Sorbet
Inspired by techniques from NYT Cooking.
Clean and cooling: a syrup steeped with whole bunches of fresh mint, sharpened with lemon juice and churned.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan with lid
- fine sieve
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 0.1 g |
| Carbohydrate | 42.9 g |
| of which sugars | 42 g |
| of which free sugars | 42 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Mint syrup
- 250 g caster sugar
- 600 ml water
- 2 large bunches fresh mint, stems on (about 60 g)
Sorbet
- 100 ml lemon juice
- 1
Dissolve. Stir the sugar into the water in the pan over medium heat until the base is free of grains, then bring to the boil.
- 2
Steep. Push the mint into the syrup, take it off the heat, cover and leave until cool, about 1 h.
- 3
Strain. Pour through the sieve, pressing the leaves to get every drop, then chill for several hours or overnight.
- 4
Churn. Whisk in the lemon juice and churn for 20-25 min.
- 5
Freeze. Freeze for 2 h. Serve in small glasses with a mint sprig.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
