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Mint Sorbet

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      Title: MINT SORBET
 Categories: Vegetables, August
      Yield: 1 Servings
 
      6 lg Sprigs of mint
      6 tb Sugar
  1 1/4 c  Water
           Juice of one large lemon
      1    Egg white
      4    Sprigs mint to decorate
 
  Wash the mint and shake it dry. Heat the sugar and water together
  until the sugar is melted.  Add the mint and leave it to steep in the
  sugar syrup off the heat for about twenty minutes to half an hour.
  Taste it to see if the mint taste has developed enough. If it's not
  strong enough you can reheat the mixture to the boil again and then
  let it stand for another ten minutes.
  
  When it tastes about right to you, strain the liquid into a rigid
  container and add the lemon juice.  Leave to cool, then freeze until
  it's semi-frozen (about 45 minutes to an hour). Beat the egg white
  until it's stiff enough to stand up in peaks (an electric whisk is
  good for this) and fold it gently into the semi-frozen mixture.
  Return to the freezer for about an hour. By this time it should have
  formed a fairly firm mush. Spoon it into glasses and decorate with
  the mint sprigs. You can vary this recipe by using grapefruit juice
  instead of lemon and using a bit less water and a bit less mint.
  
  From: aknee@magnus.acs.ohio-state.edu (Anne Knee). rfvc Digest V94
  Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 
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