Wild Mint Sherbet
|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.