Strawberry-mint sorbet
Step by step recipe:
- 7 min.
Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container. - 2 min.
- 1 min.
Blend thoroughly. - 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. - 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. 
There should only be the strawberry seeds left in the sieve.- 1 min.
Add 400 g Sugar syrup to the coulis (about the same weight of syrup) and mix well. - 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...
Remarks:
You will find more information here about making ice-creams and sorbets.Source:
Home made.Grade this recipe
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This recipe use (among others)
Strawberries: You can check-out other recipes which use it, like for example: Strawberry tart, Strawberries with mint and cream, Strawberry Charlotte, Fraisier (French strawberry cake), Strawberry sorbet, ... [All]
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Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Peach and blackcurrant coupe, Strawberry feuilleté, Strawberries with mint and cream, Tzatziki, ... [All]
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