Limone and mint sorbet

Limone and mint sorbet

By
From
Little Italy
Serves
10-12
Photographer
Jacqui Melville

A great dairy-free alternative to gelato. This is so refreshing and can also be mixed with Prosecco and a dash of elderflower syrup to be turned into yet another great cocktail...

Ingredients

Quantity Ingredient
300g caster sugar
2 lemons, finely zested, plus lemon zest curls to serve
4 sprigs mint, leaves removed, chopped, plus more to serve
140ml lemon juice
lemon shells, to serve

Method

  1. Combine the sugar, lemon zest, mint leaves and 500 ml of water in a saucepan and set over a low heat, stirring occasionally until the sugar dissolves. Allow the mixture to simmer for 5 minutes. Remove from the heat and stir in the lemon juice. Strain the syrup through a sieve then leave to cool completely. Pour it into an ice cream maker to churn. When it’s nearly set, transfer to freezerproof containers and freeze for 2–3 hours to set completely.
  2. If you haven’t cracked the skins of the lemons too much when squeezing them for the juice, you can use the shells to serve. Simply scrape out any remaining flesh with a teaspoon and trim off the end to make a flat surface. Scoop out large balls of sorbet and place inside of each hollowed-out lemon half.
  3. Keep in the freezer until ready to serve. Garnish with a tiny mint sprig and lemon zest curls.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
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