I may have surpassed myself this time, I was weeding and had to cut back some mint that was taking over. It smelt so good I was determined not to waste it so I stuck it in a jug of water until later. This morning I googled mint sorbets and found www.crumbsonthetable.co.uk a wonderful foodie read.
I have pretty much followed her recipe but of course changed it a little bit.
40 gms of mint leaves 300gm sugar 300 mls boiling water. I stirred it vigorously to bruise the mint and to release the flavour, let it steep, and let it cool. When it had reached room temperature, I added half a cucumber whizzed up with a pinch of salt and 200mls of water and about 2 tablespoons of a spanish apple liquor. The mixture needed to be strained as bits of mint aren't very appetising, rather dark khaki green is fine in a mint sauce but not in my pretty sorbets. I added ice cubes to bring it up to 1litre. The resulting liquid is a delicate pale green courtesy of the cucumber I think. The taste is amazing, I can't wait to try it once it's frozen.
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