Quince and Mint Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the stock syrup

  • 22 fl.oz. (625 ml.) water
  • 20 oz. (575


Make a syrup with the water and castor sugar by dissolving the sugar and bringing to the boil. Simmer fast for 5 minutes.

Bring the quinces, granulated sugar and water to the boil and simmer until quinces are cooked. Pass the pulp of the quinces through a fine sieve. To the pulp, add the lemon juice and the finely shredded mint.

Combine the sorbet syrup and the quince pulp and p