Continuing with the theme of gluten-free recipes featuring mint I just had to share this amazing lemon and mint sorbet recipe from Australian Gourmet Traveller website newsletter.
This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.
Lemon and mint sorbet
Serves 4Cooking Time Prep time 10 mins, cook 5 mins (plus freezing)
| 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 |
| 1 | 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. |
This recipe is from the September 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLING Geraldine Munoz
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