Mint Sorbet

Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses, this makes a refreshing palate cleanser.

1 cup packed mint leaves, chopped
2 cups water
1½ cup granulated sugar
¼ cup sweet white wine
1 tsp. lemon juice, freshly squeezed

In medium saucepan over medium heat, bring the chopped mint, water, and sugar to a simmer. Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.

Remove from the heat and cool the mixture to room temperature. Stir in the white wine and lemon juice. Chill the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

Makes 4 servings or 1 pint.