Pat from the wonderfully named Up a Creek without a PatL is hosting this edition of Weekend Herb Blogging.
This week I've decided to use a very common herb - Mint.
Of the many varieties of mint, the one pictured is the Crinkly-leaf Spearmint which has that typical, heady mint scent. It's most commonly used in mint sauce, mint jelly and mint julep. It's also often matched to fresh green peas.
Mint is said to aid in digestion so I thought I'd utilise this property in the recipe. More suited for the ever-approaching summer, the refreshing tang of this mint sorbet will be sure to please on those warm evenings.
½ cup water
1 cup caster sugar
½ cup lemon juice
¼ cup fresh mint leaves, shredded
Place the water and caster sugar in a saucepan and gently heat until sugar is dissolved. Simmer for 5 minutes before adding lemon juice and shredded mint leaves.
Stir to amalgamate and then remove from heat. Let this sit for 5 minutes before pouring into a shallow plastic container and place in the freezer.
After 4 hours, remove from freezer and run a fork through the icy mixture. Cover and return to the freezer.
Let this sit overnight and then it's ready to use.
When you want to serve, scrape the mixture into a blender and blend until creamy and smooth. Spoon out into glasses and serve immediately.
Tagged with Weekend Herb Blogging