Borage Mint and Lemon Balm Sorbet Recipes

Ingredients :

2 1/8 cups sugar

2 1/8 cups water

6 sprigs mint, plus more to decorate

6 lemon balm leaves

1 cup white wine

2 tbsp lemon juice

borage sprigs, to decorate

1. Place the sugar and water in a saucepan with the washed herbs.
2. Bring to a boil.
3. Remove from the heat and add the wine.
4. Cover and cool.
5. Chill for several hours, then add the lemon juice.
6. Freeze in a suitable container.
7. As soon as the mixture begins to freeze, stir it briskly and replace in the freezer.
8. Repeat every 15 minutes for at least 3 hours or until ready to serve.
9. To make the small ice bowls, pour about 1/2 in cold, boiled water into small freezer proof bowls, about 1 1/4 pints in capacity, and arrange some herbs in the water.
10. Place in the freezer.
11. Once this has frozen add a little more water to cover the herbs and freeze.
12. Place a smaller freezer proof bowl inside each larger bowl and put a heavy weight inside such as a metal weight from some scales.
13. Fill with more cooled boiled water, float more herbs in this and freeze.
14. To release this ice bowls, warm the inner bowl with a small amount of very hot water and twist it out.
15. Warm the outer bowl by standing it in very hot water for a few seconds, then tip out the ice bowl, decorate with sprigs of mint and borage and serve.

Serves 6-8

Borage has such a pretty flower head that it is worth growing just to make this recipe, and to float the flowers in summer drinks. The sorbet itself has a very refreshing, delicate taste, perfect for a hot afternoon.

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