Time: 15 Minuten
Sorbete de hierbabuena
A large bunch of mint, 400 gr. of sugar, a glass of strained lemon juice and a liter of water.
In a saucepan we heat the water with the sugar. When it begins to boil, add the bunch of mint, reserving a few leaves for the garnish. We let it boil for about 10 minutes, after which we will remove the saucepan from the heat, covering it to let the syrup rest for about 12 hours. After this time we strain it and add the glass of lemon juice, and pour it into a sorbette, or a metal container, and place it in the freezer, stirring it from time to time so that it does not solidify completely. We chop a few mint leaves from the ones we had reserved and mix them with the sorbet.
Finally we serve them in tall glass glasses, previously frosted, with a few leaves as an ornament.
This sorbet is unique to be taken before a dessert from Jaen's rich pastries of Arab origin.
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