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Added October 04, 2005 | Recipe #139959
Showing 1-2 of 2
on September 06, 2007
This was a bit tricky to make, but well worth it. Definitely different! Next time I think I am going to infuse some mint in the sugar syrup and put a few less leaves in the actual final product because there were a few too many green specks, and they scared a few people away from trying it. A suggestion about how to freeze it. I put it in my stand mixers stainless steel bowl, then when it was partially frozen, I just took the bowl out of the freezer, popped it on the machine ran the wisk or beater through it a few times (once it got really thick the wisk didn't do as well, so I switched up to the beater, make sure you scrape down the sides of the bowl) and put it back in the freezer. I'm lazy and only did it like 3 or 4 times, but I think the texture came out just fine. For a serving suggestion: I had made raspberry sauce for something else, and it went lovely with the yogurt.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Kate
on April 01, 2006
I thought this would taste good--I wasn't sure how it would look. It tastes wonderful, it looks just fine--a pale green sherbet/frozen yogurt with darker green flecks of mint. I did process the mint/syrup/lemon juice mixture much longer--wanting to make it as smooth as possible and I did use an ice cream maker. I did not add nuts and I strongly recommend against doing so. This is quite lovely and full flavored and I believe the addition of nuts would only detract from the enjoyment.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (112 g)
Servings Per Recipe: 6
The following items or measurements are not included: