Mint And Rosewater Sorbet Recipes

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.

Steps:

• Bring 2 quarts water to a boil in a large pot; prepare an ice-water bath and set aside. Add mint leaves to boiling water for about 30 seconds; drain and immediately transfer mint to ice-water bath. Drain and squeeze out excess water.
• Transfer mint leaves to the jar of a blender along with simple syrup; puree until smooth. Add more simple syrup, if desired.
• Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Keep frozen in an airtight container until ready to use, up to 3 days.

Steps:

• In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool.
• Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.

Steps:

• Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
• Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.

Steps:

• In a small saucepan over medium heat, dissolve sugar in 1/4 cup buttermilk. Pour into a bowl with remaining 2 cups buttermilk. Stir in corn syrup and rose water.
• Freeze in ice-cream maker according to manufacturer's instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
• To serve, scoop sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

Steps:

• In a small saucepan, bring sugar and water to a boil, stirring constantly until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Transfer to a large bowl; stir in the sugar syrup, orange juice, mint, honey and lime juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, transfer to a food processor; cover and process in batches until smooth.