Make an Herb Flower Sorbet: Minted Lime Sorbet

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<em>Serves 4 to 6</em>
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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 />
• _^1/3 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>
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<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=”http://www.longcreekherbs.com/” target=”_blank”>www.Longcreekherbs.com</a>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/make-an-herb-flower-sorbet.aspx”>
<strong>Make an Herb Flower Sorbet.</strong>
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