It seems that John Wright isn’t only a master forager but a really good chef too. This adapted Watermint and Lemon Sorbet recipe features in his Hedgerow book and it is truly the ultimate summer dessert. The Watermint is fragrant and floral which makes the sorbet very light and refreshing.
- 650g granulated sugar
- 800ml water
- juice of 4 lemons
- 25g of Watermint leaves
Dissolve the sugar in the water over low heat in a big pan. Add the lemon juice and Watermint and take off the heat to infuse with a lid on. I infused until the liquid was cool, then strain out the mint and place in the fridge overnight. The next day, place the liquid in an ice cream maker. If you don’t have an ice cream maker, place in a container in a freezer and crush the ice crystals every few hours until you have a smooth texture.