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.
49 K 4.1/5 (36 reviews)
12 hours 30 min.
Easy
400 ml
5 IngredientsLast modified on: August 13th 2017
For 400 ml, you will need:
- 1
250 g strawberries - 2
½ handful fresh mint leaves - 3
1 g vitamin C (optional) - 4
¼ lemon - 5
200 g sugar syrup - Total weight: 490 grams
Change these quantities to make:
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Times for this recipe
Preparation: 30 min.
Resting: 12 hours
All in all: 12 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 7 min.
Hull 250 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 200 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 2,020 RDI=190 % | 0 | 8,090 RDI=410 % | 33,880 RDI: 410 % |
| Per 100 g | 0 | 410 RDI=40 % | 0 | 1,660 RDI=80 % | 6,950 RDI: 80 % |
How much will it cost?
- For 400 ml : 2.15 €
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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
Like these other recipes: Chouquettes, You should not soak strawberries in water, Strawberry feuilleté, Eton mess, Fraisier (French strawberry cake), ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Framboisier, Peach and blackcurrant coupe, Strawberry sorbet, Melon with port sorbet, Peach and verbena feuilleté, ... See them all 27
Fresh mint leaves
Like these other recipes: Marinated tuna with herbs, Peach and blackcurrant coupe, Pears in red wine with blackcurrant , Mint and chocolate cream, Courgette tart with mint, ... See them all 22
Lemon
Like these other recipes: Pear compote , Apricot jelly, Poaching syrup, Raw beetroot mousse with walnuts, Vol-au-vent, ... See them all 123
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