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.
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