| Prep: 20 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0.3g | 0g | 50g |
| sugars | fibre | protein | salt |
| 46g | 2g | 1g | 0.01g |
I’m very fond of this recipe, the Peppermint Gum Leaf and Lemon Myrtle Sorbet. Its concoction feels like taking a stroll through an aromatic garden, where we’re not just basking in the natural wonders, we’re bringing them right into our kitchen, into our dishes, for a sensory experience that is as rich as it is invigorating.
Coming from a Texan background, my inclination towards bold flavors was bound to reflect in my recipes. This sorbet recipe, however, takes a swerve from those customary spicy undertones, and heads east, towards Australia, where these unique ingredients, peppermint gum leaves and lemon myrtle, have been traditionally used, not just for their distinct flavors, but also for their myriad health benefits.
A Journey of Flavors
The beauty of sorbets lies in the ability to showcase the natural sweetness of fresh fruit. The Peppermint Gum Leaf and Lemon Myrtle Sorbet harness this potential beautifully with an added zesty punch of lemon juice and an aromatic undertone of peppermint gum leaves and lemon myrtle. This recipe is akin to the famed Lemon Verbena Sorbet. Both celebrate the unison of citrusy flavors with aromatic herbs.
Moreover, given how refreshing this sorbet is, it serves as an excellent palate cleanser. So the next time you’re hosting a dinner and serving up some hearty dishes like Texas-Style Smoked Brisket or my personal favorite, Texas Chili, put this sorbet on your menu to provide a refreshing contrast.
The Health Benefits
And not to forget, this isn’t just an ordinary sweet indulgence. The Peppermint Gum Leaf and Lemon Myrtle Sorbet also brings forth an abundance of health benefits. The fresh fruit in the recipe is a great source of essential vitamins, fibre and antioxidants. Peppermint leaves have been known for their digestive benefits, making this sorbet a great post-meal treat. The lemon myrtle, on the other hand, has powerful antimicrobial and antioxidant properties that have been utilized by Indigenous Australians for centuries.
In essence, this recipe takes a route quite different from traditional Tex-Mex fare, allowing me to introduce distinct flavors and aromas that elevate the dish beyond being just a dessert. It’s an opportunity to take your taste buds on a delightfully refreshing journey, all while nourishing your body with wholesome fruit and unique Aussie botanicals. Happy sorbet-making!
What You’ll Need
- 2 cups of water
- 1.5 cups of granulated sugar
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of lemon myrtle leaves, finely chopped
- 10 fresh peppermint gum leaves
- 1.5 pounds of assorted fresh fruit (such as strawberries, peaches, and/or blueberries)
- 2 tablespoons of corn syrup
- Pinch of salt
Method
Step One
Combine the water and sugar in a large saucepan over a medium heat. Stir until sugar is completely dissolved.
Step Two
Add the fresh juice from the lemon, the finely chopped lemon myrtle leaves, and the peppermint gum leaves to the saucepan. Stir these ingredients thoroughly into the sugar and water mixture.
Step Three
Bring the mixture to a boil, then reduce the heat, allowing the mixture to simmer for around 15 minutes. Once done, remove the saucepan from the heat and let it cool.
Step Four
After the mixture has cooled, strain it into a bowl, pressing on the leaves to extract their full flavor. Discard the leaves after pressing.
Step Five
In a food processor or blender, puree the fresh fruits. Now, add your fruit puree to the cooled syrup mixture.
Step Six
Stir in the corn syrup and a pinch of salt into the mixture.
Step Seven
Cover the bowl and refrigerate the mixture until it’s very cold, preferably overnight.
Step Eight
Churn the cooled and refrigerated mixture in an ice cream maker according to the manufacturer’s instructions. After churning, move the sorbet to a lidded airtight container and let it firm up in the freezer for about 4 hours.
Step Nine
Before serving, let the sorbet soften at room temperature for 5-10 minutes. Enjoy your Peppermint Gum Leaf and Lemon Myrtle Sorbet!
