Lemon and Mint Sorbet
A community recipe by jenNot tested or verified by Nigella.com
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Put sugar and water in a saucepan and stir over a medium heat until all of sugar has dissolved. Bring to the boil and simmer uncovered without stirring for 10 mins and then remove from heat and cool. Stir in juice and cream and pour into container and freeze until firm Remove mix from container and beat until smooth. Add chopped mint at this stage, return to container and freeze again until firm.
Put sugar and water in a saucepan and stir over a medium heat until all of sugar has dissolved. Bring to the boil and simmer uncovered without stirring for 10 mins and then remove from heat and cool. Stir in juice and cream and pour into container and freeze until firm Remove mix from container and beat until smooth. Add chopped mint at this stage, return to container and freeze again until firm.
Introduction
Fresh and light, brilliant for a warm summers day.
Fresh and light, brilliant for a warm summers day.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 0
Metric
U.S.
- 500 millilitres lemon juice
- 125 millilitres cream
- 2 tablespoons mint leaves (finely chopped)
- 750 millilitres water
- 220 grams caster sugar
- 18 fluid ounces lemon juice
- 4 fluid ounces cream
- 2 tablespoons mint leaves (finely chopped)
- 26 fluid ounces water
- 7¾ ounces superfine sugar
Method
Lemon and Mint Sorbet is a community recipe submitted by jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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