Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Ingredients
- 2 cups white sugar
- 2 cups water
- 6 sprigs mint, chopped
- 6 leaves lemon balm
- 1 cup muscat wine
- 2 tablespoons lemon juice
Directions
Step 1
Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
Step 2
Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 327 | |
% Daily Value * | |
Sodium6mg | 0% |
Total Carbohydrate73g | 27% |
Total Sugars70g | |
Protein0g | |
Vitamin C5mg | 25% |
Calcium15mg | 1% |
Iron0mg | 2% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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