LEMON-MINT SORBET
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Provided by Michael Bach
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
- Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g
CUCUMBER, CELERY, AND GIN SORBET
The herbaceous freshness of cucumber, celery, and gin tastes like summer on a spoon.
Provided by Martha Stewart
Time 4h
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add celery leaves. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
- Puree cucumbers, celery syrup, and lemon juice in a blender until smooth. Transfer mixture to a bowl and stir in gin. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.
CUCUMBER MINT SOUP
Provided by Jacques Pepin
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 6 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
- Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
- Stir before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams
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