Lemon sorbet with crushed mint

Lemon sorbet with crushed mint

By
From
How I cook
Serves
8-10
Photographer
Jason Lowe

This is a lovely palate cleanser between little savoury sandwiches and a slice of cake or two. Mint leaves are crushed into sugar to make an unusual topping for the lemon sorbet. I find the sweet, fresh mintiness of the topping works so well with the sharp, tart flavour of the sorbet.

Ingredients

Quantity Ingredient
4 lemons
500g caster sugar
1 litre fresh lemon juice
small pinch salt
1 tablespoon limoncello liqueur (optional)

Mint crush

Quantity Ingredient
bunch mint, leaves only
2 tablespoons caster sugar
2 lemons, finely grated zest

Method

  1. Quarter the lemons and remove the pips, then place in a food processor with the sugar. Pulse until you have a coarse-textured mixture with little pieces of lemon peel still running through. Tip into a large bowl and stir in the lemon juice, salt and liqueur if using.
  2. Churn the mixture in an ice-cream maker until frozen, then transfer to a suitable container and place in the freezer.
  3. To make the mint crush, pound the mint leaves and sugar together, using a pestle and mortar, then stir in the lemon zest.
  4. Remove the sorbet from the freezer 10 minutes before you wish to serve it, to allow it to soften slightly. Spoon into chilled little glasses and spoon the mint crush on top. Serve immediately.

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