It seems like spring took its sweet time getting here but summer is already chomping at the bit. Or maybe everyone is just so excited about the nice weather that we're getting a little ahead of ourselves. We're already looking forward to the next season, don't you think?
I'm still settled in with the spring flavours (rhubarb and strawberries - hello!) around here and I think I may have created one of the most refreshing darn things ever. Super bright and tangy passion fruit, herbaceous and refreshing mint, together in one smooth icy treat!
Mint is one of those herbs that just screams "refreshing". It just seems to make everything that much fresher and brighter, especially in an ice cold drink. How many people order Mojitos only when it's patio season? Me, for one. I had one last night on a patio and it was glorious.
To me, sorbet is one of the most refreshing things you can have when the weather is hot and you've got a bead of sweat dripping down your back (ugh). Ice cream is great, but the cream and egg yolks are heavy and rich and sometimes when you need a cool down, you need something a bit lighter.
This post was inspired by the super cools folks over at Produce Candles and their seasonal monthly candle! They have all kinds of fresh produce inspired candles, like cilantro, radish, carrot, and more! This month is Mint and I wanted to make something that captured the crazy refreshing aspect of this awesome herb. And not only did I make a sorbet, but that sorbet can also be a drink, simply with the addition of sparkling water or sparkling wine! A perfect drink for sitting on the deck with a couple friends and some good food (man, I really wish I had a big deck or a patio).
If you're in a rush and don't have time to churn the sorbet and wait for it to freeze - or you don't have an ice cream maker - you can just make the base and use that for drinks! You could use it for cocktails or maybe even sangria!
Passion Fruit Mint Sorbet
220 g water
220 g granulated sugar
15 g fresh mint leaves
391 g passion fruit purée
1 large scoop of sorbet
4-5 fresh mint leaves
For the sorbet, combine the water and sugar in a saucepan over medium heat. Stir the pot occasionally and bring just to a boil, then remove from heat. Add the mint leaves and let it steep for 3 minutes. Strain the mint leaves out.
Combine the passion fruit purée and the mint simple syrup and refrigerate until cool, about 1 hour. Place your container for the sorbet in the freezer to chill.
Churn the sorbet according to the ice cream makers instructions and transfer to the pre-chilled container. Let it freeze for 2 hours.
For the float, scoop the sorbet into a glass and put the mint leaves on top. Add the sparkling water/wine, give it a stir to combine, and enjoy!