Spearmint sorbet: Sorbet de hierba buena

articles Food & Cuisine Recipes

Karen Hursh Graber

Fresh hierbabuena, or spearmint leaves © Daniel Wheeler, 2009
Fresh hierbabuena, or spearmint leaves © Daniel Wheeler, 2009

A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common.


  • 1 cup fresh spearmint leaves (hierbabuena) washed
  • 3 cups water
  • ¾ cups sugar
  • Juice of ½ fresh lime (or more to taste)

Place mint in a saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat, add sugar and stir to dissolve.

Allow to cool, add lime juice and puree in a blender. Strain puree through a fine sieve, pushing to extract as much liquid as possible.

Freeze in an ice cream maker, following manufacturer’s directions. Alternatively, freeze in a freezer tray, removing every 1 ½ hours to stir. After 3 hours, return to the freezer and cover the sorbet. Freeze overnight before serving. Makes 3 cups.

Link to Source Article:

Mexican frozen treats: Helados, nieves and paletas


Published or Updated on: August 9, 2009 by Karen Hursh Graber © 2009
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *