Strawberry & Mint Sorbet

The best thing we ever did was to buy an ice cream maker. I had been making our ice cream and sorbet without one since we first started our supperclub. I thought an ice cream maker would take the fun out of it but it hasn’t. I’m trying out different combinations of fruit (and vegetables!) as a sorbet and a kulfi so who know’s what will be put in front of you for dessert!

In the meantime here is my recipe for ‘Saira’s Strawberry & Mint Sorbet’. Perfect after a heavy meal or to have during the day when that sun is really hot. I’m going to Spain in a few weeks and my sorbet recipes are going with me!

Saira’s Strawberry & Mint Sorbet


500g Fresh Strawberries

6 good size mint leaves

5 tablespoons Sugar

200ml water

1. Cut the strawberries in half and then into quarters. Place in a bowl big enough to fit in your fridge

2. Chop up the mint leaves and sprinkle over the strawberries

3. Sprinkle 3 tablespoons of sugar over the strawberries and mint and then place the bowl in your fridge to chill (the great thing is you can leave them for an hour or all day depending on when you are going to make the sorbet)

4. To make the sugar and water mixture, bring 200ml of water to the boil in a heavy based saucepan. Once boiling, add 2 tablespoons of sugar. Reduce the heat to a simmer and stir until the sugar has dissolved. Continue to simmer for 1 minute.

5. Pour the mixture into a heat-resistant jug and place in the fridge to chill

When you are ready to make your sorbet….

Pour the strawberries and mint into the blender and add the sugar and water as you blend into a runny mixture. Don’t be put of by the strawberry pips, they are meant to stay in the mixture!

For the ice cream maker;

Pour the mixture into your ice cream maker, turn on and leave for 40-45 minutes. Do check it often though. Once your sorbet is ready, serve straight from the mixer or place in a tub and pop in the freezer until you are ready to use it.

For the freezer;

Pour you mixture into a freezer tub and place in the freezer for 1 hour 30 minutes. You will need to gently stir your mixture regularly for at least 30 minutes to achieve a smooth sorbet consistency

Serve on its own, with other sorbet or a really nice vanilla ice cream ~ perfect with a glass of Cava!

I served it with homemade Raspberry and Lemon sorbet

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