Moroccan Mint Sorbet
Smooth dairy free Moroccan mint sorbet with Dragonfly Moroccan Mint, fresh spearmint, sugar and glucose syrup and fresh lemon juice.
Moroccan mint sorbet is a clean, dairy free way to finish a meal, and it carries real mint because it is built on the tea twice over. Dragonfly Organic Moroccan Mint goes into the hot jug with a handful of bruised fresh spearmint, so you get the rounded dried mint and the bright fresh mint together, over the body the gunpowder green base lends the brew.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Moroccan Mint Sorbet recipe. Canonical: https://teas.co.uk/recipes/green tea/moroccan mint sorbet/
The rest is standard sorbet making. A glucose and sugar syrup keeps the texture smooth rather than icy, a good squeeze of lemon stops it tasting flat, and a churn in an ice cream maker brings it to a soft scoop. It doubles nicely as a palate cleanser between courses.
You'll need
- 4 Dragonfly Organic Moroccan Mint pyramid bags
- 400ml freshly drawn water (used at 80C, off boil and stood 2 minutes)
- A small handful of fresh spearmint leaves, about 20g, bruised between the palms
- 150g golden caster sugar
- 100ml just boiled water (for the syrup)
- 2 tbsp glucose syrup (smooths the texture, stops ice crystals)
- Juice of 1 large unwaxed lemon, about 40ml
- A small pinch of fine sea salt
Method
- Make the sugar syrup first. Pour the 100ml of just boiled water into a small saucepan with the 150g of golden caster sugar, the 2 tablespoons of glucose syrup and the small pinch of fine sea salt.
- Set the saucepan over a medium heat and stir for three minutes until the sugar and the glucose have fully dissolved into a glass clear syrup. Pull the pan off the heat and leave to cool to room temperature.
- Brew the Moroccan Mint concentrate. Fill the kettle, bring to a true rolling boil, then take the kettle off the heat and let it stand for two full minutes to drop to 80C.
- Drop the 4 Moroccan Mint pyramids and the bruised fresh spearmint into a heatproof jug. Pour the 80C water over and cover with a saucer.
- Steep for four minutes only. The fresh and dry mint combination at the hot stage gives the sorbet its character; longer than four minutes amplifies bitterness when the brew goes cold, where shorter loses the mint lift.
- Strain the concentrate through a fine sieve into a clean jug, catching the bags and the fresh mint leaves. Slide the jug into the freezer for twenty minutes, then transfer to the fridge for at least one hour to chill fully.
- Combine the chilled mint concentrate, the cooled sugar syrup and the juice of one lemon in a clean mixing bowl. Whisk gently to integrate the lemon juice evenly through the mixture.
- Pour the mixture into a prepared ice cream maker and churn according to your machine, usually twenty to twenty five minutes, until the sorbet reaches the consistency of soft served ice cream that holds a peak briefly.
- Transfer the churned sorbet to a freezer container, smooth the top, press a sheet of greaseproof paper directly onto the surface to stop ice crystals forming, and freeze for at least four hours until firm enough to scoop.
- Soften the sorbet for five minutes on the worktop before scooping into chilled small bowls or coupes. Garnish each serving with a small fresh mint leaf and (optional) a thin grating of dark chocolate over the top.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Moroccan Mint, 40 Tea Bags 80g
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