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Lemon and mint sorbet, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Low-calorie food, Turkish cooking, Ice cream

Ingredients portion 4

Sugar 1.5 cups

Shredded mint leaves 70 g

Lemon 1 piece

Boiling water 1 cup

Lemon juice ½ cup

Cooking instructions 5 minutes

1 Carefully slice the zest off the lemon and put it into a bowl. Add the sugar and mint, pour over the boiling water, cover and leave for 20 minutes. Strain and chill.

2 Add the lemon juice. Stir and freeze in the freezer or in a container in the freezer for about 6 hours, stirring the mixture every 40 minutes.

Homemade courgette caviar

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .