Let’s celebrate the summer season with fresh blueberry sorbet, and fresh mint from the garden. Many years ago I planted a small pot of mint in a rose planter and today, well you know what happened. I suggest you grow it in a pot, because of it’s invasive roots. Now that it has overtaken the entire planter area, I try to use it in as many recipes as I can. I do have to say, I love mint. It is a staple in the Greek diet. We love mint in our salads, drinks, and in our sauces. I make a five-ingredient potato salad with mint for my summer BBQ’s and it’s a hit every time. Just potatoes, extra virgin olive oil, feta, and mint. Find the recipe here. It can stay outside during a party without any worries.
The Mint Palmier is a French pastry also often called Elephant Ears. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. Once you start working with puff pastry, you can develop your own shapes and fillings. A great site for this is Dufour, in my opinion makes the best pre-made puff pastry.
Blueberry Sorbet with Mint Palmier
Ingredients
- 3 cups blueberries
- 1 cup sugar
- pinch of salt
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon vodka - optional
Instructions
-
Pulse the berries, sugar, and salt together in a food processor until combined.
-
With processor running, add the water, juice, and vodka processing until sugar has dissolved.
-
Strain mixture through a fine meshed strainer into a bowl. Refrigerate until chilled about 1 hour.
-
Transfer to an ice cream maker and churn for 20-35 minutes until soft in texture.
-
Freeze until firm. This should take up to 3 hours.
Recipe Notes
The sorbet can be served on it's own because it has such a strong berry flavor. Two scoops per person is satisfying enough. I just decided to add a crunch with a puff pastry palmier because they are so easy to make. I added a touch of mint and sugar to give it a boost. But, you can certainly leave it out.
Mint Palmiers
Want to add a little crunch to your refreshing sorbet, add this crunchy cookie called a palmier. This recipe calls for mint, but change it up by adding an herb of your choice. These also can be savory, and can served with salads and soups.
Ingredients
- 1 sheet puff pastry, defrosted
- fresh mint, finely chopped - divided
- 1-1/2 teaspoon sugar
Instructions
-
Pre-heat oven to 400 degrees.
-
Chop the fresh mint and set aside.
-
On a floured surface or parchment paper, roll the dough into a 10-inch square.
-
Spread 1/2 the chopped mint and sugar over the dough.
-
Roll the left side over the left side. Place back into the refrigerator until cold.
-
Remove and slice into 1/2-inch pieces. Dip slices on one side with the remaining mint.
-
Place the herb cut side up onto a lined baking sheet.
-
Bake until golden brown about 10-15 minutes. Flip and cook 5 more minutes.
-
Carefully move to a wire rack to cool.
-
Can be served warm or cold.
Enjoy your Summer, Mary!
© 2016 – 2022, Mary Papoulias-Platis. All rights reserved.
Follow
{ 0 comments… add one now }