Mint to pea. Mint pea sorbet with parmesan cones

Posted on 9:34 pm 

For me, presentation is everything!  I live, love and eat by this mantra on a daily basis. If you really wanna see the “kid at heart” in me come out, serve me up some GREAT food, with fabulous or unique presentation. As my Aunt Ella would say, (God bless her soul) “giirrl hush yo mouth.” Well I’ve got a refreshing treat for your palate and in this recipe Presentation definitely begins with a capital Pea.

Back in July (geesh, it’s September already!) during the fourth weekend I was craving peas like crazy.  I typically satisfy this monthly craving by featuring them in my go to pasta dish or alongside a–in memory of my beloved “Ma”–comfort meal of cubed steak and mashed potatoes. However, on this particular steaming hot day I was craving a “refreshing” pea something. What?  I didn’t know.  I thought for a hot second about making a chilled pea soup but I was in a madd creative mood and wanted to make a pea recipe that would be simply fresh to def!  One that perhaps would also give the sweet pea haters–among my family and friends, and the world for that matter–a reason to give the jolly green veggie a try.

Say Cheeeeeeese…

Say Instagram Cheeeeeeese…

It wasn’t long before I landed on a couple of web pages that gave me just the inspiration I needed.  Soon thereafter, I was pureeing green peas and grating parmesan cheese.  Yeah, you’ve probably figured out by now that “Pea” in presentation could also stand for parmesan.

I’ve certainly had my fair share of delicious savory and sweet amuse-bouches and sorbets but I’ don’t recall the pleasure of ever tasting a sweet pea sorbet. Surprisingly, nor had I ever made one at home.  So you can imagine this sweet pea lover’s delight when the minty cool and refreshing sorbet danced its dance on my palate.  If only you could’ve seen me in my kitchen smh’n (that’s “shaking my head” for non-texters) Serendipity is a beautiful thing!  This sorbet, the parmesan cones and I were truly Mint to Pea.

Inspiration and alterations made to recipes from Proud Italian Cook and NPR
SIZE: serves 10
This seductive and refreshing sorbet will certainly please your palate.  Pea haters give it a try.  Peasss..



4 cups frozen sweet green peas (fresh is ideal when in season)
½ cup fresh mint leaves
2 cups of water
3/4 cup minted simple syrup
1/8 teaspoon table salt or a pinch of sea salt*
Boil peas in water for 3 to 4 minutes.
Puree peas and water in blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Stir in minted simple syrup and salt. Chill in the refrigerator for at least an hour.
Freeze in an ice cream maker according to manufacturer’s directions.


½ cup chopped mint leaves
1 cup sugar
1 cup water


In a saucepan bring water, sugar and mint leaves to a boil until sugar dissolves completely. Simmer syrup for about 2 minutes. Pour syrup through a fine-mesh sieve, pressing hard on mint leaves. Allow to cool.


Approx 1- 2 cups of grated parmesan cheese

EQUIPMENT: baking sheet, sturdy paper, tape, and parchment paper


Preheat oven to 375F

Line baking sheet with parchment paper. Set aside.

Trace a 3 1/2” circle on a sturdy piece of paper. Roll it into a cone and tape it together to hold shape. Make 5-10 of these depending on how many cones you plan to bake and how fast you can form your cones

Trace 3 ½” circles 3” on parchment paper. Cut the circles out and place on the lined baking sheet.

Spread enough cheese on each circle to cover thoroughly. Make sure you leave no gaps in the circles or the cones wont’ hold together. Bake for about 5 minutes until melted and golden brown to your liking.

Remove from oven and after 1 minute or so when cheese is solid but pliable, working quickly gently remove cheese from circle with a spatula and shape it over the paper cone. Make sure bottom pointy end of cone is sealed tightly by pinching for a few seconds. Let cool before removing paper cone. Repeat process for remaining parmesan.

Scoop sorbet into parmesan cones. Enjoy. Repeat☺

DESIGNER’S NOTES: If you use sea salt, take it from me, don’t be heavy handed. I made the mistake of using way too much the first time I made this and completely ruined the sorbet and had to start all over. Sea salt definitely taste much better! Just always remember to use half the amount of table salt the a recipe requires☺

If cheese becomes too brittle, return to oven for 1 minute. I also experimented with different size cones. The size of your cone will determine how big or small your scoop of mint pea sorbet can be. The cones can be made two days ahead, stored and covered at room temperature.


TASTING NOTES: Caitlin Reilly, Green Pea

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2 responses to “Mint to pea. Mint pea sorbet with parmesan cones”

  1. This is one creatively awesome idea and recipe! Im just sad I can’t eat one right now. You rock girl! 🙂

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