Mint Sorbet Recipes

LEMON-MINT SORBET

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.

MINT SORBET

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.

MINT SORBET

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.

LIME MINT SORBET

Steps:

• In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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

CUCUMBER MINT SORBET

Steps:

• Using a vegetable peeler, peel the cucumbers and remove the seeds with a teaspoon. Roughly chop the cucumbers and add them to a blender with all of the remaining ingredients. Puree until well blended and smooth. Add the mixture into an ice cream machine and run for 15 minutes. Pour the sorbet into a silver bowl, and freeze, stirring every 30 minutes until frozen, about 2 hours. Serve immediately or transfer to a container and store in the freezer.

DARK CHOCOLATE MINT SORBET

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.

WATERMELON-MINT SORBET

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.

MINTED LEMONGRASS SORBET

Steps:

• Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
• In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

MINT WATERMELON SORBET

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.

FRESH MINT & GRAPEFRUIT SORBET

Steps:

• In a small saucepan, bring sugar, water and mint to a boil. Reduce heat to low; cook for 5 minutes. Remove from heat; let stand 10 minutes. Strain and discard mint leaves. Stir in grapefruit juice. Allow mixture to cool completely., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.(Refrigerate remaining mixture until ready to freeze.) Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 4 hours or until firm. Repeat with remaining sorbet mixture.

GRAPEFRUIT-MINT SORBET TASTY! NO ICE CREAM MAKER NEEDED!

Steps:

• In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
• Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
• Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
• When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.

BLACKCURRANT & MINT SORBET

Steps:

• Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
• Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.
• Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)

Steps:

• Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
• Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
• Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.