Step by step recipe:

1. 7 min.
   Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container.
2. 2 min.
   Add 1 handful fresh mint leaves, 2 g vitamin C and the juice of ½ lemon.
3. 1 min.
   Blend thoroughly.
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.
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.
6. 
   There should only be the strawberry seeds left in the sieve.
7. 1 min.
   Add 400 g Sugar syrup to the coulis (about the same weight of syrup) and mix well.
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...