Orange-flower sorbet with mint biscuits recipe
Sorbets are deliciously refreshing, particularly after a robust main course. Although this dish has quite a large amount of sugar, it also contains masses of vitamin C from the home-squeezed juices. And you wouldn't believe how quick, easy and healthy it is to make biscuits with mint, a herb normally associated with meat dishes. These biscuits are a far better for your digestion than after-dinner mint chocolates. (Serves 4)
For the sorbet
Brown caster sugar: 200g
Orange-flower water: 250ml
Home-squeezed orange juice: 350ml
Home-squeezed lemon juice: 3 tablespoons
For the mint biscuits
Unsalted butter: 110g, plus extra for greasing
Caster sugar: 50g
Fresh mint: 2 tablespoons, finely chopped leaves
75% wholemeal self-raising flour: 175g, plus extra for dusting
To make the sorbet, mix the sugar thoroughly into the orange-flower water / Bring to a simmer and continue cooking for 5 minutes, then cool / Pour in the orange and lemon juice and stir until well combined / Put into an ice-cream or sorbet-maker if you have one / If not, pour into a freezerproof container and put into the freezer until almost firm, then break up the chunks as they are about to freeze / Repeat until the sorbet becomes slush-like / Put it back into the freezer until firm.
To make mint biscuits, cream the butter with the sugar / Add the mint and flour and knead into a dough / Roll onto a floured board and cut with a pastry cutter into small rounds / Bake on a greased baking tray at 230 degrees celcius/450 dregrees celcius/ gas mark 8 for about 10 minutes.
The biscuits are great for a lunch or teatime snack.
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