Mint Sorbet

• 2 cups sugar
• 2 cups water
• 3 bunches fresh mint (stems on)
• 1/2 cup fresh lemon juice

1. Stir sugar, water and mint together in a 2 1/2-quart souffle dish.
2. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes.
3. Stir thoroughly, making sure there are no grains on the bottom of the dish.
4. Cover with a lid or microwave plastic wrap.
5. Cook for 6 minutes.
6. Prick plastic, if used, to release steam.
7. Remove from oven and uncover.
8. Let cool.
9. Strain through a fine sieve.
10. Refrigerate until cold, several hours or overnight.
11. Whisk lemon juice into syrup.
12. Place in an ice-cream machine and freeze according to manufacturer's instructions.

sugar, water, fresh mint, lemon juice

Taken from cooking.nytimes.com/recipes/5646 (may not work)