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Wild Mint Sherbet

Foreign.Taste's picture
  Milk 2 Cup (32 tbs)
  Chopped mint leaves 2 Cup (32 tbs) (Wild Variety)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Light cream 2 Cup (32 tbs)
  Green food coloring 3 Drop

Heat mint in milk over double boiler, mashing with potato masher to extract mint flavor.
When milk starts to bubble, remove from heat.
Let cool, then strain to remove spent leaves.
Add sugar, syrup and cream to milk.
Add a few drops of green food coloring.
Beat with an electric mixer until smooth.
Pour into freezer trays and freeze until firm.
Good with chocolate sauce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3365 Calories from Fat 1445

% Daily Value*

Total Fat 164 g252.4%

Saturated Fat 101.4 g507.1%

Trans Fat 0 g

Cholesterol 578.1 mg192.7%

Sodium 471.4 mg19.6%

Total Carbohydrates 479 g159.8%

Dietary Fiber 5.6 g22.4%

Sugars 369.7 g

Protein 28 g55.2%

Vitamin A 165.9% Vitamin C 41.9%

Calcium 103.7% Iron 21.5%

*Based on a 2000 Calorie diet

Wild Mint Sherbet Recipe