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

1. Place the sugar in a saucepan and add the water.
2. Bring to the boil, stirring until the sugar is dissolved.
3. Chop the herb leaves and add to the pan.
4. Cover, then remove from the heat.
5. Leave to infuse for 20 to 30 minutes.
6. 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.
7. Transfer the mixture to an ice cube tray and freeze for 2 to 3 hours.
8. When the sorbet is semi-frozen, whisk the egg white until stiff and fold it into the mixture.
9. Return to the freezer for a further 3 to 4 hours or until frozen.
10. Serve the sorbet in individual dishes and decorate each serving with extra herb leaves.
11. Serves 4.

sugar, water, spearmint leaves, lemon, egg, spearmint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503352 (may not work)