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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.
56 K 4.1/5 (36 reviews)
12 hours 30 min.
Easy
800 ml
5 IngredientsLast modified on: August 13th 2017
For 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: 975 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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 4,040 RDI=380 % | 0 | 16,190 RDI=810 % | 67,770 RDI: 810 % |
| Per 100 g | 0 | 410 RDI=40 % | 0 | 1,660 RDI=80 % | 6,950 RDI: 80 % |
How much will it cost?
- For 800 ml : 4.25 €
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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: Eton mess, Pear and strawberry verrine with tiramisu cream, Strawberry sorbet, Fraisier (French strawberry cake), Strawberry and rhubarb crumble, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Raspberry sorbet, Peach and verbena feuilleté, Baked Alaska, Framboisier, Pear charlotte, ... See them all 27
Fresh mint leaves
Like these other recipes: Mint and pea pesto, Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberries with mint and cream, Chaud-froid of grapefruit, pineapple and lime custard , Tzatziki, ... See them all 22
Lemon
Like these other recipes: Strawberry sorbet, Fish in a salt crust, Quick bramble jelly, Fish "à la Bordelaise", Mushroom duxelles, ... See them all 124
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