Make an Herb Flower Sorbet: Minted Lime Sorbet

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This Minted Lime Sorbet makes a great pairing with Mexican food.

<em>Serves 4 to 6</em>
<br />
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.</p>
<p>• 1½ cups water<br />
• 1½ cups sugar<br />
• <sub>
</sub> cup firmly packed fresh mint leaves (spearmint, peppermint, etc.)<br />
• 2½ cups fresh lime juice (about 12 limes)</p>
<p>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.</p>
<p>2. In a blender, puree syrup and mint leaves until well pulverized. Add lime juice and chill, until completely cold, about 1 hour.</p>
<p>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.)</p>
<hr />
<em>Jim Long is a contributing editor to</em> The Herb Companion <em>and author of several books, including</em> Fabulous Herb and Flower Sorbets<em> (Long Creek Herbs). He can be reached at</em>
<a href=”” target=”_blank”></a>.</p>
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<strong>Make an Herb Flower Sorbet.</strong>

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