Strawberry mint sorbet celebrates some of the first flavors of springtime: strawberries and fresh herbs, combining them with honey for a touch of sweetness. You begin by infusing a simple honey syrup with fresh mint. And then you blend the infused honey with fresh strawberries before tossing it in an ice cream maker for an utterly smooth sorbet.
Jump to Recipe | Sorbet Making Tips
Vibrant with the bright flavor of ripe strawberries, this strawberry mint sorbet is one of my favorites recipes to make in early summer (blackberry sorbet comes later).
The vibrant acidity of strawberries and striking notes of fresh mint pair well with one another. Accordingly, this recipe acts as an excellent palate cleaner after a rich meal.
You’ll need an ice cream maker to make this sorbet, but if you don’t have one you can also pour the base into popsicle molds and freeze those instead. And, those strawberry-mint popsicles will be absolutely delicious, too.
Tips for Making Strawberry Mint Sorbet
Sorbet’s texture should be smooth, icy and delicate. In this recipe for strawberry mint sorbet, you want to blend that delicate texture and honey-sweetened flavor with the lightest touch of fresh mint – partnering the subtle mint flavor with big and bright notes of strawberry and honey.
- 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.
- Keep the seeds in, if you’re after nutrition. Strawberry seeds contain lignans, which are powerful micronutrients. So if you want a more nutrient-rich sorbet, avoid straining the base – but be prepared for a seeded 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.
- Use organic strawberries. Conventionally grown strawberries have very high pesticide, fungicide and herbicide residue (1), so stick with organically grown strawberries where possible.
Pro Tip: We recommend this electric ice cream maker. It’s easy to use, and needs no ice or salt. You just need to remember to tuck the insert into the freezer.
Strawberry Mint Sorbet Recipe
Ingredients
- 3/4 cup honey
- 1/4 cup water
- 1 bunch fresh mint
- 6 cups hulled strawberries fresh or frozen
- 1 medium lemon (juiced)
Equipment
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.
Notes
Other Naturally Sweet Strawberry Recipes
While you can find strawberries in the produce case at your supermarket throughout the year, strawberries are best in late spring to early summer, when you can find them for a fair price at many farmers markets and at u-pick farms.
If you liked this recipe for Strawberry Mint Sorbet, here’s some of our other favorites, too.
Citations and Resources
1) Pesticide Action Network. Strawberries. What’s on my food? (Accessed June 2019)
Annetta says
This sounds fabulous especially in 100+ degree weather here in AZ! Thanks for your awesome recipes!
Fiona Chain says
How wonderful, another splendid recipe, thanks Jenny. In Queensland, our strawberry season is just about to get into full swing. At our state show, the Brisbane Exhibition ( or the Ekka) as it is fondly known, they have the strawberry sundae stand. They go through 10 tonnes of strawberries and all the fruit comes from south east Queensland. The also use a local icecream and use 19,000 litres of beautiful strawberry icecream which is exclusively used for this fundraiser . On average 140,000 sundaes are sold each year with profits going to The Prince Charles Hospital Research Fund. Who knew such marvellous money can be raised with the help of the sensational strawberry.
Have a splendid weekend.m
Fi
Steff says
Delicious! Made this the other night. Saved a little of the mix in the ice cream maker to make an adult beverage with it before making the sorbet for the kids;). Both treats were fantastic!
Emilie McVey says
Is there a way to do this without an ice cream maker? Perhaps just freeze it?
Jenny says
Hi Emilie,
No, you really need an ice cream maker for this one. But you could freeze them in Popsicle molds instead.
Jeannette says
Thank you for the alternative idea! I gave away my ice cream maker a few months ago!!
Great recipe! Strawberry season is upon us here!
Laura ~ Raise Your Garden says
I love how you incorporated mint in here! I have so much mint in my garden ~ I hardly know what to do with it. So if anyone out there wants some, please save my garden and dig up a clump for yourself , =)
Lisa S. Salinas says
Do strawberries lose nutrients in the blender or freezing?
Jenny says
Hi Lisa,
No, no fruits will lose nutrients in any significant or notable way through blending, and nutrients are very well preserved through freezing.
sue | theviewfromgreatisland says
Oh gosh, what a color — i need to try this 🙂