Garden Herb Sorbet

Name: Garden Herb Sorbet
Yield: Serves 6-8
Ingredients: a large handful of 3 freshly picked garden herbs e.g. mint, parsley and basil; a large handful of 3 freshly picked garden herbs e.g. mint, parsley and basil; a large handful of 3 freshly picked garden herbs e.g. mint, parsley and basil; a large handful of 3 freshly picked garden herbs e.g. mint, parsley and basil; sprigs of mint, parsley or basil, to decorate; sprigs of mint, parsley or basil, to decorate; sprigs of mint, parsley or basil, to decorate; 2 teaspoons finely chopped garden herbs; 150 ml (¼ pint) medium dry white wine; 6 cloves; ½ cinnamon stick; 225 g (8 oz) sugar; 700 ml (1¼ pints) water

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The inspiration for this lovely sorbet came from Alan Ford, the talented chef at Hintlesham Hall, a magnificent Elizabethan country house in Suffolk with a beautiful herb garden.

Ingredients

150 ml (¼ pint) medium dry white wine
700 ml (1¼

Vegan
ice cream
Gluten-free

Method

Measure the wine and water into a saucepan, add the sugar and stir over low heat until dissolved. Add the cinnamon and cloves and bring to the boil. Simmer steadily for 4 minutes. Remove from the heat and add the handful of herbs. Leave to infuse for 1 hour.

Strain the syrup into a bowl and stir in the finely chopped herbs. Freeze in a sorbetière or in a freezer until firm. Half an hour