Mint and Lime Sorbet

MMMMM. This tastes a lot like a between-course palate cleanser at a fancy meal. It refreshes your throat, breath, perspective....

Really though it tastes great. If you are using especially pungent limes, you may want to reduce the amount of lime juice and replace it with more simple syrup (vise versa is also true). This recipe is vegan and gluten free.

 

1 1/4 cup simple syrup (1 1/4 cup sugar + 1 1/4 cup water : bring to boil for one minute until sugar is entirely disolved)
1/2 cup fresh squeezed lime juice
5 fresh basil leaves
15-20 fresh mint leaves

1. Finely chop basil and mint leaves.
2. Combine all ingredients in a blender and pulse for 1 minute or until mixture is fairly homogenous.
3. Place in a container with a cover and freeze for approximately 2 hours or until mixture is almost completely frozen.
4. Remove mixture from freezer and put back into the blender. Pulse again until mixture is broken down and smooth.
5. Put mixture back into the covered container and freeze for at least another 2 hours before serving.

Enjoy your sorbet! Eat and be refreshed!

The original recipe from which I based this new one can be found here.

Herbed Mango

Whatcha gonna do with all that mint, all that mint up in your tent(/yard/pot/garden)?

Throw it, literally, on fruit.

This doesn't really count as a recipe. It's just herbs on fruit. But you should know that it's possible and it's delicious.

Herbed Mango
4-5 sprigs of fresh cilantro leaves
2-3 Fresh Tai basil leaves (regular basil is fine too)
5-10 Fresh mint leaves
1 Large mango

1. Cut mango into 1inch cubes. Great mango cutting instructions here.
2. Rough chop all herbs.
3. Mash chopped herbs under a the flat side of a wide blade knife (to bring out the oils)
4. Sprinkle herbs on mango
5. Stir
6. Chill in fridge for 1 hour

That's it! Oh my gosh it's good.

© 2011