In book group recently, we discussed the book Under the Tuscan Sun, by Frances Mayes.
Our hostess prepared this recipe, which she found in the book itself. It’s quite
simple and looks…well, green. But it’s wonderful! In a restaurant, of course,
this would not be a dessert, but rather a palate cleanser before the main
course.
Directions
Make a sugar syrup by boiling together 1 cup of water and 1
cup of sugar, then simmering it for about 5 minutes, stirring constantly. Cool
in the fridge. Puree 1/2 cup of mint leaves and 1/2 cup of basil leaves in 1
cup of water. Add another cup of water, 1 tablespoon of lemon juice, and chill.
Mix the sugar syrup and the herbal water well and process in an ice cream maker
according to manufacturer’s instructions. Scoop into martini glasses or any
clear glass dishes and garnish with mint leaves. Serves 8.
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