This recipe is from the September 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLING Geraldine Munoz
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.