Rose-and-mint sherbet

Rose-and-mint sherbet

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  • 4
  • Easy
  • 30 minutes, plus 4–5 hours’ chilling time


  • 1 cup fresh mint, chopped (keep a few leaves aside to freeze into ice cubes)
  • 200 g sugar
  • 1 cup water
  • 4 t rose-water
  • edible flowers and mint leaves, to freeze into ice cubes for decorative purposes
  • 1 lemon

Cooking Instructions


1. Place the chopped mint into a glass bowl and set aside while you put the sugar and water into a small saucepan and bring to a boil over a high heat.
2. Once the sugar has dissolved, remove from the heat and pour the syrup over the chopped leaves and allow to steep while covered with a plate (to prevent the flavour from escaping) until it has cooled to room temperature.
3. Strain the mint syrup, discarding the leaves, and use the syrup (about 1 cup) for your sherbet. The syrup will keep for up to 3 weeks in the fridge.
4. For every glass of sherbet required, use 1 t rose-water, 2 T mint syrup and 1 cup cold water. The sherbet must be served ice-cold, so refrigerate for at least 4–5 hours. Serve with plenty of pretty ice and a slice or two of lemon.

Cook’s note: Add a splash of vodka if you like.

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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