Strawberry mint sorbet is one of those desserts – those simple treats – that I love sharing with my family. It’s fresh and vibrant with flavor, but also utterly uncomplicated. Celebrating some of the best flavors of spring – strawberries and fresh herbs – this strawberry mint sorbet provides the perfect combination of bright flavors to summon you from the drudgery of winter.
Of course, in my community, winter still looms deep. Our mountains of snow won’t recede for another two months and it won’t be until July that we taste the first of the tiny alpine strawberries to come out of the woods. So for this recipe, I dug deep into the recesses of the freezer to pull out some of the berries we had preserved from last summer, pairing them with fresh and local mint from our larger foodshed. To my delight, I saw another beautiful reminder of spring when I opened that package of mint: the first ladybug of the season.
- 1 lb frozen strawberries, (thawed at room temperature for twenty minutes)
- ¼ cup minced mint leaves
- no more than ¼ cup unrefined cane sugar or honey
- 1 tbsp vanilla extract
- 3 to 4 drops food-grade peppermint essential oil
- Combine all ingredients in a food processor and process until smooth.
- Transfer to the freezer, if necessary, to harden or serve immediately.