Talk about a pairing that was mint to be. Lemon and mint come together in this creamy, dreamy sherbet that's sure to tickle your taste buds. You'll love every spoonful. Ingredients
4 cups granulated sugar
1 bunch fresh mint leaves, washed
7 cups water, divided
Juice of 4 lemons
2 (6 oz.) cans frozen orange juice concentrate, thawed
1 pint whipping cream, whipped
2 egg whites, stiffly beaten
Methods/steps
Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30 minutes, then strain. Cool. Combine mint syrup with juices and remaining water. Place in freezer container and partially freeze. Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture. Continue freezing until firm. Serve or pack in plastic containers and store in freezer.
No comments:
Post a Comment