Strawberry-mint sorbet

For 800 ml, you will need:

• 1 500 g strawberries
• 2 1 handful fresh mint leaves
• 3 2 g vitamin C (optional)
• 4 ½ lemon
• 5 400 g sugar syrup
• Total weight: 975 grams

Times:

Step by step recipe

• 1: Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container.
• 2: Add 1 handful fresh mint leaves, 2 g vitamin C and the juice of ½ lemon.
• 3: Blend thoroughly.
• 4: Lay plastic film on the surface of the coulis and refrigerate for at least 2 hours, ideally overnight, so that the flavours can mingle fully.
• 5: After this time, pour the coulis through a sieve placed over a bowl and use a soft spatula to push the coulis through.
• 6: There should only be the strawberry seeds left in the sieve.
• 7: Add 400 g sugar syrup to the coulis (about the same weight of syrup) and mix well.
• 8: Transfer to an ice-cream maker and leave to churn.
  As always with ice creams and sorbets, the best moment is when it comes out...

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