Strawberry Mint Sorbet
Ryan and I were gifted an ice cream maker for our wedding 2o years ago. Admittedly, and much to the children’s (and Ryan’s) dismay, I don’t make ice cream very often. However, now that Ryan is dairy-free, I’ve discovered how easy it is to make sorbet.
With a high-power blender, sorbet comes together much faster than ice cream base and is SO refreshing on a hot summer day. It can even be frozen into popsicle molds for the kids!
Ingredients
¾ cup honey
¼ cup water
1 bunch fresh mint
6 cups strawberries fresh or frozen
1 medium lemon (juiced)
Equipment
Ice Cream Maker
High-Speed Blender
Instructions
Warm the honey in a saucepan with water until bubbles begin to form. Drop in the mint, and turn off the heat. Allow the mint to steep in the diluted honey until it cools completely.
Toss the strawberries into a high-powered blender, then strain the honey through a fine-mesh sieve into the blender, discarding the mint. Add the lemon juice to the strawberries, and blend until smooth. Pass the liquid through a fine-mesh sieve into a jar, seal, and store in the refrigerator at least eight hours until thoroughly cold.
Pour the liquid into an ice cream maker.
Important Notes:
Strain the strawberry base for a smooth sorbet. Strawberry seeds can make this sorbet gritty, so strain the sorbet base through a sieve for better texture.
Chill the sorbet base overnight. The sorbet base should be completely cold before it goes into your ice cream maker. It'll set faster and have a better texture.
Let the mint-honey syrup cool to room temperature. Allow the mint and honey syrup to cool completely so that your strawberries maintain a fresh flavor. And the mint needs plenty of time to infuse the honey with its flavor, too.
