Recipe ingredients
- 4 cups granulated sugar
- 1 bunch fresh mint leaves, washed
- 7 cups water, divided
- Juice of 4 lemons
- 2 (6 ounce) cans frozen orange juice concentrate, thawed
- Dash of green food coloring
- 1 pint whipping cream, whipped
- 2 egg whites, stiffly beaten
Recipe method
- Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30 minutes, then strain. Cool.
- Combine mint syrup with juices, remaining water and green food coloring. Place in freezer container and partially freeze.
- Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture.
- Continue freezing until firm. Serve or pack in plastic containers and store in freezer.
Other ice cream recipes:
Mint sherbet recipe
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