This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves.
This mixture is then left overnight for the flavours to mingle before being strained and then churned.
This makes a delicious sorbet with its full-on strawberry flavour boosted by a definite mintiness.
This mixture is then left overnight for the flavours to mingle before being strained and then churned.
This makes a delicious sorbet with its full-on strawberry flavour boosted by a definite mintiness.
58 K 4.1/5 (36 reviews)
12 hours 30 min.
Easy
4.25 €
800 ml
5 IngredientsLast modified on: August 13th 2017
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 for this recipe
Preparation: 30 min.
Resting: 12 hours
All in all: 12 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 7 min.
Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 1 min.
Blend thoroughly.
Stage 4 - ⌛ 12 hours
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.
Stage 5 - ⌛ 5 min.
After this time, pour the coulis through a sieve placed over a bowl and use a soft spatula to push the coulis through.
Stage 6
There should only be the strawberry seeds left in the sieve.
Stage 7 - ⌛ 1 min.
Add 400 g sugar syrup to the coulis (about the same weight of syrup) and mix well.
Stage 8 - ⌛ 10 min.
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...
As always with ice creams and sorbets, the best moment is when it comes out...
Remarks
You will find more information here about making ice-creams and sorbets.
Keeping: Several weeks in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 4,040 RDI=380 % | 0 | 16,190 RDI=810 % | 67,770 RDI: 810 % |
| Per 100 g | 0 | 410 RDI=40 % | 0 | 1,660 RDI=80 % | 6,950 RDI: 80 % |
How much will it cost?
- For 800 ml : 4.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry mousse with mascarpone, Strawberry Charlotte, Frozen cottage cheese with strawberries, Strawberry sorbet, Strawberry and kiwi fruit salad, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Peach and verbena feuilleté, Pear charlotte, Blackcurrant sorbet for Edith, Fruit coulis (fruit purée), ... See them all 27
Fresh mint leaves
Like these other recipes: Mint and pea pesto, 4 pears salad with vanilla, Strawberries with mint and cream, Strawberries in a thyme and lemon-flavoured red wine reduction, Minted Melon, ... See them all 22
Lemon
Like these other recipes: Lemon and grated apple tart, Mascarpone fondant with two lemons, Roast Brussels sprouts with sage and lemon, Lille style chicken, Cantucci, ... See them all 129
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018417 K5 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010243 K4.6 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018444 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.