This mint sorbet is courtesy of Jehangir Mehta of Graffiti Food and Wine Bar and is used to make Watermelon Feta Salad.
- Servings: 2
Source: The Martha Stewart Show, January Winter 2009
- 4 cups loosely packed mint leaves
- 1 cup Ridiculously Simple Syrup, plus more as needed
Bring 2 quarts water to a boil in a large pot; prepare an ice-water bath and set aside. Add mint leaves to boiling water for about 30 seconds; drain and immediately transfer mint to ice-water bath. Drain and squeeze out excess water.
Transfer mint leaves to the jar of a blender along with simple syrup; puree until smooth. Add more simple syrup, if desired.
Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Keep frozen in an airtight container until ready to use, up to 3 days.