Mint flower ice cream

Yield: 6 Servings

Measure Ingredient
½ cup Caster sugar Water
4 tablespoons Mint leaves (less if desired)
1 teaspoon Mint flowers
½ \N Lemon; juiced
½ pint Double cream; -OR- Heavy cream
\N \N Green food colouring (opt.)
\N \N Mint leaves and flowers


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

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