Mint sorbet
by:
Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses, this makes a refreshing palate cleanser.
ingredients
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serves: 1
605 g (20.46 fluid ounces) water
20 g (.71 ounce) fresh mint leaves (chopped)
50 g (1.76 ounces) atomized glucose
155 g (5.47 ounces) dextrose
110 g (3.88 ounces) superfine sugar
5 g (0.18 ounce) sorbet stabilizer (optional)
50 g (1.76 fluid ounces) lemon juice
Nutrition Facts
Mint sorbet
Servings Per Recipe: 1
Amount per Serving
Calories: 1269
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 32.6 mg
- Total Carbs: 321.4 g
- Dietary Fiber: 1.8 g
- Sugars: 309.4 g
- Protein: 4.7 g
preparation
1. With a hand blender, mix the water with the mint and atomized glucose, if using, and the dextrose until smooth. Put into a pan and bring to 104°F (40°C). Whisk in the sugar and stabilizer, if using. Bring up to 185°F (85°C), take off the heat and cool as quickly as you can, so that you don't encourage bacteria.
2. When the mixture is cold, use a hand blender to mix in the lemon juice. Put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.
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