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.
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
- 3/4 cup honey
- 1/4 cup water
- 1 bunch fresh mint
- 6 cups hulled strawberries fresh or frozen
- 1 medium lemon (juiced)
- 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.
1) Pesticide Action Network. Strawberries. What’s on my food? (Accessed June 2019)