Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey

Name: Fresh Mint Sherbet with Figs Roasted in Chartreuse and Honey
Yield: makes about 5 cups (1.25 liters) sherbet; 6 to 8 servings
Ingredients: 4 cups (1 liter) whole milk; 1 cup (200 g) sugar; 2 cups (80 g) lightly packed fresh mint leaves, crushed, plus a few leaves for mixing in; 3 large egg whites, at room temperature; Pinch of salt; 1 pound (450 g) fresh figs; 3 tablespoons (45 ml) Chartreuse; 2 tablespoons (30 ml) honey; 2 or 3 sprigs fresh thyme

December 9, 2011

Somewhere along the way, mint sherbet got a bad rap. Perhaps too many catered wedding receptions began with a pallid artificially green scoop melting away in the middle of a melon half, the sherbet chosen because it matched the bridesmaids’ dresses rather than for its taste. Thankfully, any color you’ll find in this mint sherbet comes naturally from a big handful of fragrant, zesty fresh mint. Unlike ice cream, sherbet is usually made with milk, and no cream or eggs, so I never feel guilty about indulging in a couple of scoops. Nor do I feel deprived if I’m craving something a tad creamy. Light yet creamy—it’s a recipe for a perfect marriage.

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