Karen Ashworth
The Herb Shoppe
Duenweg, MO
Prep Time: 25–30 minutes
Chilling Time: 8 hours
Freezing Time: 10 hours
Makes 1 quart sorbet
¼ cup large fresh sprigs apple mint, orange mint, spearmint, or chocolate mint (5 tsp. dried)
5 cups water
1½ cups sugar
1 cup seltzer water without salt
juice of 4–5 lemons
1 egg white, stiffly beaten
fresh sprigs of mint
1. Chop mint leaves coarsely. In saucepan, mix together mint, water, and sugar. Bring to a boil. Stir to dissolve sugar. Reduce heat and simmer for 5 minutes. Cool. Refrigerate for at least 8 hours.
2. Strain out mint leaves.
3. Add seltzer and lemon juice to mint mixture. Freeze in ice cream freezer or in deep freeze. When mixture is semi-frozen, fold in egg white and freeze until frozen.
4. Serve in individual glasses with sprigs of mint.