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Strawberry Sorbet with Mint

There’s nothing like indulging in a super refreshing palate-cleansing sorbet after a flavorful meal, right? Now, it’s easy to make it home using just three simple ingredients for a strawberry sorbet with mint that you will be eating all summer long! 

Prep Time
10 mins
Freeze
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 220 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 pints of Strawberries
  • 2 large sprigs of fresh mint
  • ¾ cup of sugar
  • ½ cup of water

Instructions

    Cup of Yum
  1. Wash and hull strawberries.
  2. Separate leaves of mint from stem.
  3. Combine strawberries, sugar, mint leaves and water in a blender. Puree until smooth.
  4. Freeze according to your ice cream/sorbet maker's instructions. When sorbet is frozen, serve immediately or store in the freezer until ready to enjoy.

Notes

  • Use organic strawberries. If you can swing the additional expense. They are better for you and often have the best flavor and sweetness.
  • Wash the fruit. When eating strawberries, I prefer to place them in a bowl of cold water to wash them. Then after hulling them, I repeat this process again.
  • Freezing leftovers. Store the leftovers in the freezer for up to one month. To serve again, let the sorbet sit on the counter for 5-10 minutes to let it soften up a bit.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 56g (19%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.1g Sodium 4mg (0%) Potassium 366mg (10%) Fiber 5g (20%) Sugar 49g (98%) Vitamin A 50IU (1%) Vitamin C 139mg (154%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 56g 19%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.1g 1%
Sodium 4mg 0%
Potassium 366mg 8%
Fiber 5g 20%
Sugar 49g 98%
Vitamin A 50IU 1%
Vitamin C 139mg 154%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.