The Seitzgeist – Issue 66

Posted by in July's Magazine

Lime & Mint Sorbet

I have a friend who bestows upon me the best gifts. When he came for lunch last Sunday he brought with him a lovely APC top and two of the biggest, most fragrant bunches of fresh mint. I drink gallons of mint tea and would have normally put these leaves to use in this way, but on such a scorching day I fancied something a touch more refreshing and frankly, colder. A sniff of them put me in mind of a Mojito, but I’d have made short work of a jug of that so I decided instead to go with the same flavours and make lime and mint sorbet. I can say only one thing about this sorbet: make it. Trust me on this one. It’s dead easy to make, if a little labour intensive, but it’s well worth it. Really, trust me.



You’ll need:
200g sugar
275ml water
2 bunches fresh mint, washed
10 limes – 6 zested, all juiced
(Enough for four people, or two really greedy people.)

Put the sugar and water in a pan, bring to the boil and simmer for 5 minutes until all the sugar has dis- solved and the liquid has become syrupy. Remove from the heat and add one bunch of mint to flavour the liquid. In the meantime, zest 6 of the limes using a microplane or the fine side of a grater. Juice all of the limes. This is the labour intensive bit. Strain the sugar syrup, which should now be well flavoured with the mint, into a large jug. Add the lime zest and juice.

Pick the leaves from the other bunch of mint, chop very very finely, and add to the mixture, tasting as you go along. You’re looking for a good balance of lime and mint, but bear in mind that the mint flavour will fade a little when it’s frozen. If you want more lime, add more zest.

If you have an ice cream maker, put the mixture in your machine fol- lowing the manufacturers instruc- tions and then transfer to a plastic container and freeze. If not, transfer the mixture straight to the container and place in the freezer. Bring it out every 30 minutes or so to break up the ice crystals with a fork until you reach the desired consistency.

Eat it. See? I told you.

Waste Not Want Not
I live alone, but somehow I still seem to manage to shop for a family of four. And I inevitably  end up throwing some of it away, no matter how much ‘random vegetable’ soup I make. Every week I promise I won’t do it again. Just like every week I promise myself I’m going to start having an organic fruit and veg box delivered and yet I never do.

Anyway, food waste. It’s not good. And it’s a waste of money too. And if I’m doing it on my own there are larger households, which are bound to be wasting even more than I am. Apparently, we throw away around our own body weight in food every year. Changeworks have developed an initiative called Kitchen Caddy, designed to address and rectify the amount of kitchen waste we create. You’ll look at how much you throw away, learn tactics to cut this down, ideas on portion size, storage and looking after food to prolong its life, by the fourth week you should have noticeably cut down your waste. I’ve signed up, and i’ll be nagging you to do the same.

Info: Register for the four week programme at, and pick up your Home Action Kit at Tattie Shaws, The Drill Hall and Dr Bells

One Last Thing…
Am I the only person who likes the six Gormley sculptures that have been installed along the Water of Leith between the Gallery of Modern Art and Ocean Terminal? There’s been some woeful chat in the twitterverse about them and I’ve heard several people express their dislike in the realworldtoo.Ithinkthey’re great. I particularly like the sculpture in Stockbridge, which after one week in place, had been dressed in a luminous pink bikini and at last sighting was sporting a We ♥ Leith t-shirt. Thanks Stockbridge, we do too. Carine Seitz

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