Quince and Mint Sorbet from The Great Ice Cream Book by Jon Croft
Make a syrup with the water and castor sugar by dissolving the sugar and bringing to the boil. Simmer fast for 5 minutes. Bring the quinces, granulated sugar and water to the boil and simmer until ...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Freezer
- Airtight container
Ingredients
- 1 pint (575 ml.) water
- 8 oz. (225 g.) granulated sugar
- 1 lb. (450 g.) quinces, not peeled but quartered
- 20 oz. (575 g.) castor sugar
- 22 fl.oz. (625 ml.) water
- wedges lime to garnish
- fresh mint to garnish
- small bunch fresh mint, finely shredded
- juice 4 lemons
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