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Strawberry-\u00adMint Sorbet<\/h3>\n
Makes about 6 cups<\/p>\n
- \n
- 1 \u00bd cups water<\/li>\n
- 1 \u00bd cups sugar<\/li>\n
- 20 leaves fresh mint, no stems, plus some small leaves for garnish<\/li>\n
- 2 1\/2 pounds fresh strawberries, hulled<\/li>\n<\/ul>\n
Heat the water and sugar together in a medium saucepan over medium-\u00adhigh heat. Bring to a boil, then reduce to a simmer. Cook for 10 minutes. Remove from the heat.<\/p>\n
Lightly bruise the mint leaves by rubbing between your fingers or pounding, then add to the syrup. Let cool.<\/p>\n
When the syrup is cool, remove the mint leaves, then pour the syrup into a blender or a food processor fitted with a metal blade. Add the strawberries and pur\u00e9e. Place a metal sieve over a large bowl and strain the strawberry mixture into the bowl. Place the mixture in the refrigerator and chill for 2 hours, or until thoroughly chilled.<\/p>\n
Pour the chilled mixture into a prepared ice cream churn and process according to the manufacturer\u2019s directions. The sorbet will be soft. Transfer the sorbet to a shallow freezer-\u00adsafe container. Freeze for at least 6 hours before serving. Garnish with the reserved small mint leaves.<\/p>\n
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