I decided to try mint and cucmber with some apple to give it body. Because I know the apple and mint will oxidise as they are cooked I added a bit of bicarbonate of soda as well as some sugar. This helped but didn't really work, it is very hard to get the green that the words "mint green" promise.. I added the sugar at the beginning because I didn't want to have to heat the juice again and because I didn't want to use sugar syrup as it might be too sweet. I did a fair amount of tasting as I wasn't sure quite where I was going with this sorbet. The bicarbonate of soda gave it a very slightly soapy taste which was a bit weird but not unpleasant.
I let all the mixture sit in a nylon sieve to strain over night in the fridge. The next day I added more fresh mint, salt, pepper and chopped up cucumber to the juice and let it all sit together for a while. The cucumber skins were definitely helping the colour and the taste. I blitzed it for a few seconds and then strained it again. After a guilty look around I am ashamed to say I added a couple of drops of natural green food colouring and popped it in the ice cream machine.
The finished sorbet tastes cucumbery and minty and we actually ate it with some rose petal and some lavender it worked well, the colours were ravishing. I think it would also be great on its own as an amuse-gueule between courses with a spicy curry.
A strange one but still nice.
It is the unnatural green sorbet at the bottom.
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