This Minted Lime Sorbet makes a great pairing with Mexican food.
Serves 4 to 6
This is similar to a minty margarita that goes well with Mexican food or barbecue as a palate cleanser or as a light, cooling dessert.
• 1½ cups water
• 1½ cups sugar
cup firmly packed fresh mint leaves (spearmint, peppermint, etc.)
• 2½ cups fresh lime juice (about 12 limes)
1. In a saucepan, combine water and sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat and let syrup cool.
2. In a blender, puree syrup and mint leaves until well pulverized. Add lime juice and chill, until completely cold, about 1 hour.
3. Freeze according to instructions of ice cream or sorbet maker. (I make the base — syrup, mint and lime juice — the day before and store in the refrigerator until ready to finish making the sorbet.)
Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at www.Longcreekherbs.com.
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