This mint sorbet is provided by Jehangir Mehta at Graffiti Food and Wine Bar and is used to make a Watermelon Feta Salad. Source: Martha Stewart Show, January 2009. 2 servings. Ingredients: 4 cups loosely packed mint leaves, 1 cup Simple Syrup, plus more if needed. Instructions: 1. Bring 2 drops of water to a boil in a large pot; prepare an ice water bath and set aside. Add the mint leaves to the boiling water for about 30 seconds; drain and immediately transfer the mint to the ice water bath. Drain and squeeze out excess water. 2. Transfer the mint leaves to the blender jar along with the simple syrup; puree until smooth. Add more simple syrup if desired. 3. Transfer the mixture to the ice cream machine and freeze according to the manufacturers instructions. Keep it in an airtight container until ready to use, up to 3 days.
27.04.2023 @ 02:21
This mint sorbet is provided by Jehangir Mehta at Graffiti Food and Wine Bar and is used to make a Watermelon Feta Salad. Source: Martha Stewart Show, January 2009. 2 servings. Ingredients: 4 cups loosely packed mint leaves, 1 cup Simple Syrup, plus more if needed. Instructions: 1. Bring 2 drops of water to a boil in a large pot; prepare an ice water bath and set aside. Add the mint leaves to the boiling water for about 30 seconds; drain and immediately transfer the mint to the ice water bath. Drain and squeeze out excess water. 2. Transfer the mint leaves to the blender jar along with the simple syrup; puree until smooth. Add more simple syrup if desired. 3. Transfer the mixture to the ice cream machine and freeze according to the manufacturers instructions. Keep it in an airtight container until ready to use, up to 3 days.