VerJus Mint Sorbet
Serves 8 to 10
1
cup sugar
2 cups water
1/4 cup fresh mint leaves
1 1/2 cup Terra Sonoma VerJus
2 Tbsp Vodka
In a medium sauce pan over medium heat, combine sugar, water and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer for 5 minutes. Remove from heat; place a fine stainer over a large bowl and pour syrup mixture through (straining out mint leaves).
Add VerJus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker: Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer method: Pour into container, cover and place mxture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blended and process until smooth. Coer and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
recipe
compliments of: What's Cooking in America
www.whatscookinginamerica.net