This tastes just as you would imagine: light and tangy, with the
lingering flavour of mint.
220 gm(1 cup) caster sugar2 tbspcoarsely chopped mint leaves, plus extra leaves to serve1lemon, finely grated rind only, plus extra lemons to serve (optional)½ tbspliquid glucose75 mllemon juice
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.