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Lemon and mint sorbet


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

You'll need

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

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2009

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