- ¼ cup mint leaves
- 3 cups (750ml) milk
- 1½ cups (240g) icing sugar, sifted
- ¼ cup (60ml) glucose syrup (see tip)
- Place the mint, milk, sugar and glucose in a blender and blend until combined. Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set.
- Cut the sorbet into squares and, in batches, blend until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.
Tip: Find glucose syrup in the baking aisle of the supermarket.
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