This dessert is reminiscent of a cocktail and is the epitome of refreshing on a hot summer night. Basil can be substituted for the mint.<\/p>\n
2 bulbs fennel
\n1 1\/2 C. sugar
\n3 bunches mint, leaves plucked from stems
\n4 limes, juiced
\n1\/2 tsp. sea salt
\n1\/2 C. gin
\n1 egg white<\/p>\n
Chop fennel. Place in a nonreactive pot and add 4 C. water. Cover and simmer until very tender, approximately 30 minutes. Cool completely. Combine 1 1\/2 C. water with sugar in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Cool simple syrup completely.. Pur\u00c3\u00a9e the fennel with the water it was cooking in, 2 C. simple syrup, mint, lime juice, salt, gin, and egg white in a blender for 1 minute. Strain through a cheesecloth. Chill in refrigerator for 1 hour. Process in an ice-cream maker according to the manufacturer\u00e2\u20ac\u2122s directions.<\/p>\n","protected":false},"excerpt":{"rendered":"
This dessert is reminiscent of a cocktail and is the epitome of refreshing on a hot summer night. Basil can be substituted for the mint. 2 bulbs fennel 1 1\/2 C. sugar 3 bunches mint, leaves plucked from stems 4 limes, juiced 1\/2 tsp. sea salt 1\/2 C. gin 1 egg white Chop fennel. Place in a nonreactive pot and add 4 C. water. Cover and simmer until very tender, approximately 30 minutes. Cool completely. Combine 1 1\/2 C. water…<\/p>\n