This strawberry mint sorbet is made with fresh strawberries and mint leaves and includes a vegan option, too! No ice cream maker required!
Summers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It's sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!
Love frozen desserts and treats? Try my healthy watermelon slushie, or my mint Oreo ice cream!
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What is sorbet?
Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It's typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.
This recipe, however, is much healthier because it's made with honey! For a vegan sorbet, just replace the honey with maple syrup!
What you'll need to make strawberry mint sorbet
- Strawberries: I use fresh strawberries.
- Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
- Mint: I use fresh mint leaves.
- Lemon juice: It really adds a nice tanginess.
- Liquor: I use Vodka, but you could use your favorite liquor of choice.
HOW TO MAKE STRAWBERRY MINT SORBET
There are two different methods I've used to make this sorbet.
Method #1
This method is for those who don't want any seeds or pieces of fruit or mint in their sorbet.
All you do is put all the ingredients in a food processor or blender and process until smooth.
Taste and adjust the sweetness, adding more honey/maple syrup if needed.
Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.
Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.
After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.
Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they're all well blended.
Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.
Method #2
This method is my favorite because it's quicker and easier! It doesn't involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they're healthy. It's the method I used for all the pictures, too. That's why you can see the tiny pieces of mint in all the pictures!
Here's how to make it:
Then you put it in the freezer for about 1-2 hours or until frozen.
Why use Vodka in sorbet?
I use Vodka because alcohol reduces the sorbet's freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That's why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.
TIPS FOR SUCCESS
- Use the best fruit you can find.
- I really love mint, that's why I use quite a lot in this recipe. If you're not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
- Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can't taste it in the sorbet at all, but other liquors might have an aftertaste.
- Before freezing, cover the sorbet mixture with plastic wrap making sure it's touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.
I hope you enjoy this easy strawberry mint sorbet!
~Voula
Let me know how this Easy Strawberry Mint Sorbet turns out for you in the comments below. I'd love to hear from you!
MORE STRAWBERRY RECIPES TO TRY!
Recipe
Easy Strawberry Mint Sorbet - No Ice Cream Maker - Refined Sugar Free (+ Vegan Option)
Ingredients
- about 15 strawberries (350g / 12.3 oz) washed, stems removed
- 1-2 tablespoons honey or maple syrup (plus more to taste)
- a handful of fresh mint leaves (10 g / 0.4 oz)
- 1 tablespoon lemon juice
- 1 tablespoon Vodka (or your favorite liquor of choice)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Put all the ingredients in a food processor or blender.
- Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
- Pour into a freezer-safe container. Even out the mixture.
- Cover with plastic wrap making sure it's touching the surface. Then cover securely with aluminum foil or a tight lid.
- Put it in the freezer until it's frozen (about 1-2 hours).
- Garnish with fresh mint leaves.
- Enjoy!
Notes
- Store in the freezer for up to 2 weeks.
- The recipe can easily be doubled.
Sweet addictive
Amazing !!!!!!!
Voula
Thanks!!
Mirleni
Looks great. What would you suggest if you wanted to try it with blueberries, which my family loves? Would mint and lemon still work or something else?
Voula
Hi, Mirleni! There are 2 things I would do. First, depending on the variety, some blueberries are more tart than strawberries, so I'd adjust the honey/maple syrup to taste. Second, I think mint and blueberries go well together, but I'd take a few teaspoons of the mixture to a separate bowl and add a little chopped mint at a time and taste it before adding it to the entire mixture. Other than that, the rest of the recipe should work out fine! If you try it, let me know how it turns out!