Mango Mint Sherbet
|Sugar||1 Cup (16 tbs) (adjust quantity as needed)|
|Chopped mint||1⁄4 Cup (4 tbs) (1 handful)|
|Ginger piece||1 Inch, thinly sliced|
|Peppercorns||1⁄2 Teaspoon, crushed roughly|
|Cumin seeds||1⁄2 Teaspoon, crushed roughly|
|Citric acid||1 Pinch|
|Green food color||3 Drop (adjust quantity as needed)|
1. Wash, peel and slice the mangoes. Add enough water for the slices to immerse. Add the mint, ginger, crushed spices and salt, and boil until the slices are very soft.
2. Remove from fire, mash thoroughly and pass through a sieve to extract the juice. Measure the juice and take an equal quantity of sugar or a little more as desired.
3. Boil the sugar with 1-1 1/2 cups of water on low heat until the sugar dissolves. Now boil briskly adding salt and citric acid until the syrup forms a one thread consistency. If there is any scum forming, remove from time to time.
4. When the syrup is of a one thread consistency, remove from fire, add food colour, mix and cool thoroughly. Add the juice, mix well, cool and bottle.