1 | Hull 500 g strawberries (remove the green calyx and any hard bit underneath) and put into a high-sided container. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-1.webp) |
2 | Add 1 handful fresh mint leaves, 2 g vitamin C and the juice of ½ lemon. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-2.webp) |
3 | Blend thoroughly. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-3.webp) |
4 | 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. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-4.webp) |
5 | After this time, pour the coulis through a sieve placed over a bowl and use a soft spatula to push the coulis through. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-5.webp) |
6 | There should only be the strawberry seeds left in the sieve. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-6.webp) |
7 | Add 400 g Sugar syrup to the coulis (about the same weight of syrup) and mix well. | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-7.webp) |
8 | 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... | ![Strawberry-mint sorbet : etape 25 Strawberry-mint sorbet : etape 25](/images/recettes/desserts/glaces/878-8.webp) |
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