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.
46 K 4.1/5 (36 reviews)
12 hours 30 min.
Easy
1 litre 600 ml
5 IngredientsLast modified on: August 13th 2017
For 1 litre 600 ml, you will need:
- 1
6 cups + 3 tablespoons strawberries - 2
2 handfuls fresh mint leaves - 3
1 teaspoon vitamin C (optional) - 4
1 lemon - 5
3 ½ cups sugar syrup
Change these quantities to make:
Change measures:
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 6 cups + 3 tablespoons 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 3 ½ cups 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 | 10 RDI=4 % | 8,080 RDI=760 % | 0 | 32,370 RDI=1,620 % | 135,540 RDI: 1,620 % |
| Per 100 g | 0 | 410 RDI=40 % | 0 | 1,660 RDI=80 % | 6,950 RDI: 80 % |
How much will it cost?
- For 1 litre 600 ml : 8.45 €
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
Like these other recipes: Strawberry sorbet, Fraisier (French strawberry cake), Pear and strawberry verrine with tiramisu cream, Strawberry and kiwi fruit salad, Strawberry mousse with mascarpone, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry and kiwi fruit salad, Fruit salad, How to glaze a tart , Passion fruit jellies, Peach and mint salad , ... See them all 27
Fresh mint leaves
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Fresh mint ice-cream, Minted Melon, Pears in red wine with blackcurrant , Courgette tart with mint, ... See them all 22
Lemon
Like these other recipes: Little caramelized peach tarts, Mascarpone fondant with two lemons, Mixed salad, Vol-au-vent, Raw beetroot mousse with walnuts, ... See them all 121
Other recipes you may also like
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.March 26th 2013286 K4.3 2 hours 40 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022444 K 234.3 1 hour 10 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.March 18th 2013295 K3.8 2 hours
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.October 17th 2018267 K4.5 1 hour 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a 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.