Mint Sherbet

Firstly, I want to thank the darling Charlotte Williams for allowing me to borrow the beautiful glass bowl in the picture, as well as her fun turquoise floor, to photograph the sherbet. I brought this cold treat to her house for our (now) annual Christmas party, but I had forgotten to photograph it earlier. Luckily, Charlotte is a more than gracious hostess and was kind enough to give me whatever I needed to take a suitable photo.

The party was lovely. Secret Santa gift exchange, curried pumpkin soup, beer bread, and wonderful friends. I honestly could not have imagined a nicer evening, and this sherbet was the perfect, refreshing ending to a heartier meal. It is a bright, fresh sherbet that truly tastes of mint; it is so very yummy.

From what I could tell, everyone thoroughly enjoyed the sherbet. It was seasonal enough that it seemed to be a fitting end to a Christmas meal, but it was light enough that we were not weighed down, at least not by the sherbet!

Mint Sherbet
Serves 6
Adapted from Room for Dessert


4 cups milk
1 cup sugar
1 cup packed fresh mint leaves, crushed
3 egg whites, at room temperature

Warm milk, sugar, and 1 cup mint leaves. Remove from heat, cover, and steep for 1 hour. Strain milk, squeezing mint leaves to extract all flavor. Discard leaves and chill mixture thoroughly before freezing. Whip egg whites until they stand in soft peaks and fold them into chilled mint-infused milk. Freeze in an ice cream maker.