1,377 easy and fully explained recipes, with 27,081 photos and 78 videos

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.

32K 36 4.1

Last modified on: August 13^th 2017

Keywords for this recipe:

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

Change these quantities to make: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
26 min.	12 hours	12 hours 26 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Add 1 handful fresh mint leaves, 2 g vitamin C and the juice of ½ lemon.

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...

Remarks

You will find more information here about making ice-creams and sorbets.

Keeping

Several weeks in the freezer.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
986 Kcal or 4,128 Kj	6 gr	241 gr	0 gr
49 %	2 %	23 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
101 Kcal or 423 Kj	1 gr	25 gr	0 gr
5 %	<1 %	2 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 800 ml : 4.21 €

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: You can check-out other recipes which use it, like for example: Fraisier (French strawberry cake), Fraisier (French strawberry cake), Frozen cottage cheese with strawberries, Chouquettes, Strawberries with mint and cream, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Framboisier, Pear sorbet, Peach and blackcurrant coupe, Chocolate cream with a crunch, irish coffee mousse, ... All
	Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: 4 pears salad with vanilla, Marinated tuna with herbs, Pears in red wine with blackcurrant , Apricot blancmange, Courgette tart with mint, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Carrot-top pesto, Sliced veal with leeks and mushrooms, Spaghetti with smoked salmon, Lille style chicken, Crêpes Suzette, ... All

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
252K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
474K5 49 min. July 27^th 2013

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
717K 313.8 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.