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
DARK CHOCOLATE MINT SORBET
When I dream about the decade-plus I spent living in Paris, there's often a dessert involved. Specifically, it's the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon. It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality. This is my version, and it couldn't be simpler.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 15h45m
Yield 1 generous quart
Number Of Ingredients 5
Steps:
- Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
- Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
- Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
- Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.
MINT SORBET
This mint sorbet is courtesy of Jehangir Mehta of Graffiti Food and Wine Bar and is used to make Watermelon Feta Salad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
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.
POMEGRANATE AND MINT SORBET
Steps:
- Special equipment: an ice cream maker
- In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
- Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
- Mint Simple Syrup
- In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
- Yield: 1 cup
MINT SORBET
Provided by Barbara Kafka
Categories ice creams and sorbets, dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams
MOJITO SORBET
A fresh-tasting mint-lime sorbet that reflects the flavors of a mojito. The optional rum in the recipe helps the sorbet not freeze too hard if being stored in the freezer. Delicious on its own, and also tasty mixed with rum for a frozen mojito.
Provided by Mrs.Stvnsn
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
- Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 14.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 12.8 g
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CANTALOUPE-MINT SORBET
From purewow.com
Estimated Reading Time 2 mins
- Make a simple syrup by combining the water and sugar in a small saucepan over low heat, stirring occasionally until all the sugar dissolves. Set aside to cool.
- Put the cantaloupe in a blender along with the cooled simple syrup and mint. Pulse a few times to mix, then process on high speed until smooth and homogenous. Pour the puree into a bowl, cover and refrigerate until well chilled, at least 2 hours.
- Pour the cold mixture into an ice cream maker and process it according to the manufacturer's instructions. Serve immediately, or transfer to a covered container and store in the freezer for up to 1 week.
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