RiverMint Sorbet

Recipe provided to us by RiverMint Dining

Native River Mint

Mentha australis


Makes 1 ltr

½ cup castor sugar
600ml ml water
100ml lime juice
100g picked River mint leaves, chopped
½ tsp vanilla paste
3 egg whites
1 tbsp Xanthum gum (optional)


  • Combine the water and sugar and stir over low heat, without boiling, until dissolved. Simmer for 5 mins.
  • Add mint leaves and lime juice and vanilla, and simmer further 2 mins.
  • Let steep and infuse for 1 hour.
  • Once cooled, blitz with stick blender adding xanthum gum until it thickens slightly (this just helps with mouth-feel and is not a necessary component).
  • Beat egg whites until soft peaks form, fold completely into sugar mix.
  • Allow to cool in refrigerator.
  • Put in ice cream churner until it reaches desired consistency.
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