Recipe for cooking mint sherbet

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Mint Sherbet

4 c. sugar
1 bunch fresh mint leaves, washed
7 c. water, divided
Juice of 4 lemons
2 (6 ounce) cans frozen orange juice concentrate, defrosted
Dash of green food coloring
1 pt. whipping cream, whipped
2 egg whites, stiffly beaten

Heat the sugar, mint leaves and 2 c. of the water until sugar is dissolved. Simmer mixture for 30 mins., then strain. Cool.

Combine mint syrup with juices, remaining water and green food coloring. Place in freezer container and partially freeze.

Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture. Continue freezing until firm. Serve or pack in plastic containers and store in freezer.

Makes approximately 1 gallon.