Ingredients for - Lemon-Mint Sorbet
3.
Mint, chopped 6 sprigs
4.
Lemon balm 6 leaves
5.
Muscat wine 1 cup
How to cook deliciously - Lemon-Mint Sorbet
1 . Stage
Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
2 . Stage
Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Recipe information
Cooking:
5 min.
Servings per container:
6
Irish Soda Bread with Caraway Seeds
Preheat oven to 350 degrees F (175 degrees C). Grease...
Amaretto Cheesecake III
Preheat oven to 350 degrees F (175 degrees C). In a me...
Slow Cooker Swedish Meatballs
Mix beef, oats, egg, garlic, allspice, ginger, Worcest...
Southern-Style Onion Rings
Line 2 baking sheets with waxed paper; set aside. Line...
Plum Butter
Place plums in a large stockpot and add enough water t...
Southern Raisin and Coconut Pie
Preheat oven to 350 degrees F (175 degrees C). Place r...
Carolyn's Oh-So-Easy Cherry Cobbler
Preheat oven to 350 degrees F (175 degrees C). Prepare...
Banana Split Cake Bars
Preheat oven to 350 degrees F (175 degrees C). Grease...
Trini Mango Cheesecake
Preheat oven to 350 degrees F (175 degrees C). In a me...
No Bake Cereal Cookies
Bring sugar and syrup to a boil. Add peanut butter and...
Georgian Okhotnichi soup
Pour water into a saucepan (a 6-liter saucepan is bett...
Cod liver paste
Drain the liquid from the cod liver and add it to vege...