Peppermint “Patty” Sorbet

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Peppermint Infused Water

  • 3.6 kg / 7 lb 14.98 oz water
  • 4 bunches fresh peppermint

Sorbet Base

  • 3.4 kg / 7 lb 7.93 oz / 67.93% Peppermint Infused Water
  • 250 g / 8.82 oz / 5% glucose powder
  • 1.33 kg / 2 lb 14.91 oz / 26.57% sugar
  • 25 g / .88 oz / .5% Sorbet Stabilizer Mix
  • 1 g / .035 oz / 0.02% natural peppermint extract, or as needed

Method

  1. For the Peppermint Infused Water: Bring the water to a boil, add the peppermint, and turn off the heat. Let the leaves steep for 3 minutes, stirring constantly. Don’t let the peppermint stay in the hot water too long, or the water will turn brown (because the peppermint will oxidize) and the flavor will become bitter.
  2. Strain the leaves out and cool the water to 40°C / 104°F.
  3. For the Sorbet Base: Make the sorbet base according to the Method #3 Modern Sorbet Method. Cool over an ice bath. Age the base under refrigeration overnight.
  4. Add the peppermint extract once the base has aged. Add to taste, keeping in mind that flavors dim as they get colder.
  5. Churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.