Quince and Mint Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Beechfield House,

Chef/proprietor Peter Crawford-Rolt


For the stock syrup

  • 22 fl.oz. (625 ml.) water
  • 20 oz. (575 g.) castor sugar
  • 1 lb. (450 g.) quinces, not peeled but quartered
  • 8 oz. (225 g.) granulated sugar
  • 1 pint (575 ml.) water
  • juice 4 lemons
  • small bunch fresh mint, finely shredded
  • fresh mint to garnish
  • wedges lime to garnish


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 place in ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir. Serve with a sprig of fresh mint and a small wedge of lime.