Verjus is a nice, lightly acidic alternative to lemon juice. Many chef's like it because it does not conflict with their wine selection.
1 cup super fine sugar
2 cups water
1/4 cup fresh mint leaves
1 1/2 cups Verjus
1. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved. Reduce heat to low and simmer for 5 minutes. Remove from heat and place a fine strainer over a large bowl and pour syrup mixture through to strain out the mint leaves.
2. Add Verjus to strained syrup mixture. Stir until thoroughly blended. Let mixture cool to room temperature.
3. Transfer mixture to ice cream maker and process according to manufacturer's instructions.
serves 8 to 10
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