This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.
Recipe: Lemon and Mint Sorbet
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
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