Mint Sherbet Food

POMEGRANATE AND MINT SORBET

Steps:

• Special equipment: an ice cream maker
• In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
• Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
• Mint Simple Syrup
• In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• Yield: 1 cup

7UP WINTER MINT SHERBET PUNCH

Steps:

• Add the ingredients to 1 gallon punch bowl.
• Garnish the punch bowl with mint leaves and slices of lemon and lime.

GRAPEFRUIT-MINT SORBET TASTY! NO ICE CREAM MAKER NEEDED!

Steps:

• In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
• Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
• Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
• When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.

MINT SHERBET

Steps:

• Bring water and sugar to a boil in a small saucepan to make a light syrup. Stir in lemon juice, lemon zest, mint leaves, and salt. Remove from heat; stir in gelatin powder. Let syrup cool completely, about 20 minutes.
• Freeze syrup in the ice cream maker according to manufacturer's instructions, about 20 minutes. Spoon into tall glasses.

MINT SHERBET

Steps:

• Put water and sugar in a pan and boil them together.
• Grate the peel of lemon and then press its water.
• when the water boiling, put the grated peel an water of lemon into the pan.
• After cleaned the mint bunch under running water, chop it.
• Add large chopped mint brunch into the pan.
• after the water start again boiling, turn off the oven and leave the pan to become cool.
• when the sherbet cool enough, filter it smoothly and put in frigde to cold.
• and now Mint Sherbet is ready.
• You can serve it with fresh mint leaves and a slice of lemon.
• For more visit our website : http://yemekkulubum.com/tarif/nane-serbeti-tarifi.