Mint Sorbet Recipe

• 25 g (1 oz) fresh Mint Leaves
• 425 ml (3/4 pint) Water
• 100 g (4 oz) Caster Sugar
• 2 Lemons (thinly striped zest and juiced)
• Few drops of Green Food Coloring
• 1 Egg White
• Sprigs of Mint (to decorate)

• Place a heavy-based saucepan on fire and pour water.
• Add caster sugar and lemon zest to the water.
• Dissolve the sugar while stirring on low heat.
• Boil the mixture and simmer thereafter for 5 minutes, without stirring.
• Remove the syrup from heat and add lemon juice and mint leaves. Allow the syrup to cool completely.
• Take 850 ml freeze-proof container and strain the syrup into it.
• Add green food coloring and stir well.
• Cover the container and freeze for about 3 hours till the mixture is frozen about 1 cm around the edges and slushy in the center.
• Remove the mixture into a large bowl and mash well using a fork.
• Whisk the egg white in a separate dry bowl until stiff peaks are formed.
• Whisk the mint mixture to break the large lumps.
• Stir in the egg white into the mint mixture, about 1/3 at a time. Whisk well until the mixture blends well.
• Transfer the mixture back into the container and cover it.
• Freeze for another 3 hours until firm.
• 5 minutes before serving, remove the sorbet from the freezer and allow it to soften at room temperature.
• Scoop into stemmed glasses.
• Decorate with mint sprigs and serve immediately.