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Sorbet de Menthe au Melon
Pineapple-Mint Sorbet with Melon
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 1999
Pineapple mint or a well-flavored spearmint give this sorbet the best flavor. As a first course to a summer meal, I like to serve the sorbet on a slice of chilled melon resting on a grape leaf and decorated with a sprig of crystallized mint leaves.
Ingredients
1 cup 2 cups 1
Method
Make the crystallized mint leaves first so that they dry. Cut the stalks from the sprigs of mint or use about 12 separate mint leaves instead. Lightly beat the egg whites and brush the leaves on both sides. (Reserve the remaining egg white.) Sprinkle with sugar, lay on wax paper and leave in a warm place to dry.
To make the sorbet, dissolve the sugar in the water, add a strip of lemon z
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