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.
25K 36 4.1
Last modified on: August 13th 2017
Keywords for this recipe:Ice-creamSorbetStrawberriesMintLemonFor 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: 977 grams
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.
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Strawberries: You can check-out other recipes which use it, like for example: Quick Strawberry Millefeuille, Strawberry sorbet, Strawberry Charlotte, Eton mess, You should not soak strawberries in water, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Peach and blackcurrant coupe, Pavlova, Blackcurrant sorbet for Edith, Peach and verbena feuilleté, ... All |
 | Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Fresh mint ice-cream, Marinated tuna with herbs, Chaud-froid of grapefruit, pineapple and lime custard , Half-cooked chocolate cake with raspberry coulis, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Strawberry sorbet, How to prepare purple artichokes, Endives , Quick bramble jelly, ... All |
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