Gin Spiked Mint-Fennel Sorbet

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This dessert is reminiscent of a cocktail and is the epitome of refreshing on a hot summer night. Basil can be substituted for the mint.

2 bulbs fennel
1 1/2 cups sugar
3 bunches mint, leaves plucked from stems
4 limes, juiced
1/2 tsp sea salt
1/2 cup gin
1 egg white

1. Chop fennel. Place in a nonreactive pot and add 4 cups of water. Cover and simmer until very tender, approximately 30 minutes. Cool completely.

2. Combine 1 1/2 cups water with sugar in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Cool simple syrup completely.

3. Purée the fennel with the water it was cooking in, 2 cups simple syrup, mint, lime juice, salt, gin, and egg white in a blender for 1 minute. Strain through a cheesecloth. Chill in refrigerator for 1 hour. Process in an ice-cream maker according to the manufacturer’s directions.

Makes 5 cups

Recipe by Scott Dolich, Park Kitchen and The Bent Brick



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