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Fresh Strawberry-Mint Sorbet https://www.metro.ca/userfiles/image/recipes/sorbet-fraises-menthe-givree-4948.jpg PT10M PT10M PT3H20M
Hull the strawberries and dry with a damp cloth. Cut in half and cook in the water with the fruit sugar for 10 minutes. Pulse the cooked strawberries in a blender for 2 to 3 minutes. Finely chop the mint leaves. Add to the fruit mixture. Churn the mixture in an ice-cream maker until the texture is smooth. Three minutes before removing the sorbet from the machine, add the lemon juice. Freeze the sorbet for at least 3 hours before serving.
6
2 lb (1 kg) fresh strawberries 4 cups (1 L) water 1 1/3 cups (335 mL) fruit sugar (fructose) 1/2 bunch of fresh mint 10 tsp. (50 mL) lemon juice
Fresh Strawberry-Mint Sorbet

Fresh Strawberry-Mint Sorbet

Rate this recipe
2 Votes
6
servings
0:10
Preparation
0:10
COOKING
3:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    fresh strawberries
  • 4 cups
    (1 L)
    water
  • 1 1/3 cups
    (335 mL)
    fruit sugar (fructose)
  • 1/2
    bunch of fresh mint
  • 10 tsp.
    (50 mL)
    lemon juice
Imprimer ma sélection

Preparation

Hull the strawberries and dry with a damp cloth. Cut in half and cook in the water with the fruit sugar for 10 minutes.

Pulse the cooked strawberries in a blender for 2 to 3 minutes.

Finely chop the mint leaves. Add to the fruit mixture. Churn the mixture in an ice-cream maker until the texture is smooth. Three minutes before removing

the sorbet from the machine, add the lemon juice.

Freeze the sorbet for at least 3 hours before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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