| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Caster sugar Water |
| 4 |
tb |
Mint leaves (less if desired) |
| 1 |
ts |
Mint flowers |
| 1/2 |
|
Lemon; juiced |
| 1/2 |
pt |
Double cream; -OR- Heavy cream |
|
|
Green food colouring (opt.) |
|
|
Mint leaves and flowers |
INSTRUCTIONS
TO DECORATE
This is the perfect dessert for a summer's day. Use a combination of
spearmint, apple mint and eau-de-cologne mint for the best flavour.
Dissolve the sugar in the water, then boil for 3-4 minutes to make a light
syrup. Put in the mint leaves and flowers and liquidize until smooth.
Cool, then strain. Add the lemon juice and stir in the cream. Mix well
together, whisking gently. Add a drop or two of food colouring if
necessary.
Pour into an ice tray and freeze until mushy. Beat well, then freeze until
hard.
Serve in tall glasses, decorated with sprigs of mint leaves and lots of
fresh mint flowers.
Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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