Sweet Herb Sorbet – a delicious recipe with sugar, water, spearmint leaves, lemon, egg, spearmint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the sugar in a saucepan and add the water.
2
Bring to the boil, stirring until the sugar is dissolved.
3
Chop[ the herb leaves and add to the pan.
4
Cover, then remove from the heat.
5
Leave to infuse for 20 to 30 minutes.
6
Test for flavor, if it is too light, bring to the boil again then leave to infuse for 15 minutes. Strain the liquid and add the lemon juice.
7
Transfer the mixture to an ice cube tray and freeze for 2 to 3 hours.
8
When the sorbet is semi-frozen, whisk the egg white until stiff and fold it into the mixture.
9
Return to the freezer for a further 3 to 4 hours or until frozen.
10
Serve the sorbet in individual dishes and decorate each serving with extra herb leaves.
152
kcal
Calories
3
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 c. superfine sugar, 1 c. water, 1/4 c. spearmint leaves (or apple mint, lemon balm, scenter geranium or rosemary), juice 1 lemon, and more.
Yes, Sweet Herb Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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