Greek Frozen Treat – Lemon Mint Sorbet with Honeyed Walnuts

Allergens

Tree nuts (walnuts)

Ingredients

• 1. 2 cups water 2. 1 1/2 cups granulated sugar 3. 1 cup freshly squeezed lemon juice (about 4 lemons) 4. 2 tablespoons finely chopped mint leaves 5. 1 teaspoon pure lemon zest 6. 1/2 cup honey, divided 7. 1 cup coarsely chopped walnuts 8. Pinch of sea salt

Instructions

1. In a saucepan, combine the water, sugar, and 1/4 cup of honey. Heat over medium heat, stirring occasionally until the sugar is dissolved. Remove from heat and let it cool to room temperature.
2. Stir in lemon juice, mint leaves, and lemon zest. Cover and refrigerate for at least 2 hours or overnight.
3. Strain the mixture into a blender and blend until smooth. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
4. While the sorbet is churning, preheat oven to 350°F (180°C). In a bowl, toss the walnuts with the remaining 1/4 cup of honey and a pinch of sea salt. Spread them on a baking sheet lined with parchment paper and bake for 7 9 minutes or until golden and fragrant. Allow to cool completely.
5. To serve, scoop sorbet into bowls and sprinkle with honeyed walnuts.

Chef’s Insight

The key to a perfect sorbet is patience; allow the mixture to chill thoroughly before churning.

Notes

Adjust the amount of mint leaves according to your preference for a milder or stronger flavor.