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6 cups
Easy
By Bo Friberg
Published 1989
You will find that numerous recipes in this book use mint in the presentation. I generally use peppermint, although spearmint or lemon mint can be used as well. Because in most cases only the smaller top leaves or sprigs are suitable for garnish, I am naturally left with a steady and abundant supply of large leaves, which are perfect for making mint ice cream or sorbet. It makes sense even if you have no immediate use for the ice cream, as once it is frozen it will keep for several weeks, p