Ingredients
• 1300ml Dilmah Pure Peppermint Leaves
• 400g Sugar
• 60g Glucose
• 12g Gelatine
• 18g Stabilizer

Method
Dissolve sugar, glucose and stabilizer in the hot tea
infusion. Mix in the gelatine to the solution. Set it
in an ice cream machine. Scoop it and serve with a
garnish of mint leaves.

Garnish – Mint leaves