Continuing with the theme of gluten-free recipes featuring mint I just had to share this amazing lemon and mint sorbetrecipe fromAustralian Gourmet Traveller website newsletter. (Reposted from Illawarra Gluten Free)

This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.

Lemon and mint sorbet

Serves 4 
Cooking Time Prep time 10 mins, cook 5 mins (plus freezing) 

220 gm (1 cup) caster sugar
2 tbsp coarsely chopped mint leaves, plus extra leaves to serve
1 lemon, finely grated rind only, plus extra lemons to serve (optional)
½ tbsp liquid glucose
75 ml lemon juice

1 Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves.


This recipe is from the September 2009 issue of Australian Gourmet Traveller.

 RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLINGGeraldine Munoz