Mint Sherbet
silviarita (Pixabay License)

Mint Sherbet

Yield: 8 servings



  1. Boil water and sugar to a thick syrup.
  2. Pour quickly over the mint which has been cut fine.
  3. Cover and allow to steep for one hour.
  4. Strain over the fruit juice and rind.
  5. Add coloring if desired.
  6. When cold pour into freezing tray of refrigerator and freeze.
  7. When mushy turn into a chilled bowl and beat until smooth.
  8. Fold in the stiffly beaten egg white and continue freezing.
  9. A few drops of oil of peppermint or one-half teaspoon of peppermint extract may be used in place of the fresh mint leaves.

Other Information

Contributor: Organization.Mary Cullen's department, Household arts service of The journal

Source: Food Fashion Revue Cooking School Second Session (1938-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: water, sugar, mint, lemon, orange, lemon rind, vegetable coloring, egg white

Equipment: measuring cups, measuring spoons, strainer, stove, pot, refrigerator

See Also