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 |
TO DECORATE
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