Sweet Herb Sorbet
- 1/2 c. superfine sugar
- 1 c. water
- 1/4 c. spearmint leaves (or apple mint, lemon balm, scenter geranium or rosemary)
- juice 1 lemon
- 1 egg white
- spearmint leaves for decoration
- Place the sugar in a saucepan and add the water.
- Bring to the boil, stirring until the sugar is dissolved.
- Chop the herb leaves and add to the pan.
- Cover, then remove from the heat.
- Leave to infuse for 20 to 30 minutes.
- Test for flavor, if it is too light, bring to the boil again then leave to infuse for 15 minutes. Strain the liquid and add the lemon juice.
- Transfer the mixture to an ice cube tray and freeze for 2 to 3 hours.
- When the sorbet is semi-frozen, whisk the egg white until stiff and fold it into the mixture.
- Return to the freezer for a further 3 to 4 hours or until frozen.
- Serve the sorbet in individual dishes and decorate each serving with extra herb leaves.
- Serves 4.
sugar, water, spearmint leaves, lemon, egg, spearmint
Taken from www.cookbooks.com/Recipe-Details.aspx?id=503352 (may not work)