Strawberry-mint sorbet

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.
38K 4.1/5 based on 36 reviews
Grade this recipe:

Last modified on: August 13th 2017

Keywords for this recipe:
For 800 ml, you will need:

Change these quantities to make: 400 ml 800 ml 1 litre 600 ml 2 litres 400 ml
How long will it take?
Time required for this recipe:
PreparationRestingStart to finish
26 min.12 hours12 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.
Strawberry-mint sorbet
Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container.

Stage 2 - 2 min.
Strawberry-mint sorbet
Add 1 handful fresh mint leaves, 2 g vitamin C and the juice of ½ lemon.

Stage 3 - 1 min.
Strawberry-mint sorbet
Blend thoroughly.

Stage 4 - 12 hours
Strawberry-mint sorbet
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.
Strawberry-mint sorbet
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
Strawberry-mint sorbet
There should only be the strawberry seeds left in the sieve.

Stage 7 - 1 min.
Strawberry-mint sorbet
Add 400 g Sugar syrup to the coulis (about the same weight of syrup) and mix well.

Stage 8 - 10 min.
Strawberry-mint sorbet
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...
You will find more information here about making ice-creams and sorbets.
Several weeks in the freezer.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
986 Kcal or 4,128 Kj6 gr241 gr0 gr
49 %2 %23 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
101 Kcal or 423 Kj1 gr25 gr0 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)
Other recipes you may also like
Crème brulée
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 31th 2011
Soft fruits in sabayon
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.
259K3.9 46 min. February 21th 2011
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.
485K5 49 min. July 27th 2013
Macarons (the original French macaroons)
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 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
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.
738K 313.7 36 min. January 27th 2017
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page