Mint Sherbet [ice cream machine]
Comments: For a change, microwave sherbet uncovered for 5 minutes, covered for 11 minutes.
Servings: 6
  • 2 cups [400 g] sugar
  • 2 cups [500 mL] water
  • 3 bunches fresh mint leaves, stems on
  • 1/2 cup [125 mL] fresh lemon juice
  • Into a 2 1/2-quart souffle dish, stir together sugar, water and fresh mint leaves.
  • Microwave uncovered on 'HIGH' for 3 minutes.
  • Stir thoroughly, making sure there are no grains on the bottom of the dish.
  • Cover with a lid or microwave plastic wrap.
  • If using, prick plastic wrap to release steam.
  • Microwave for 6 minutes more.
  • Remove from oven, uncover and leave to cool.
  • Strain through a fine sieve.
  • Refrigerate until cold, several hours or overnight.
  • Whisk fresh lemon juice into syrup.
  • Transfer into an ice-cream machine and freeze according to manufacturer's instructions.
  • Spoon into a covered container.
  • Transfer into a freezer until hardened.
  • Keep frozen until ready to serve.