This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.
- 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
- 1Combine 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.