FEATURE RECIPE
Lemon and mint sorbet

Lemon and mint sorbet

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

Serves 4

Cooking Time Prep time 10 mins, cook 5 mins (plus freezing)



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


1 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.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLING Geraldine Munoz


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