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Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers 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!

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:

strawberry mint sorbet

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.

strawberry mint sorbet

 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 Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
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5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

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)

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.
© Pastry Wishes

 

 

 

 

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Easy Apple Chips

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!

Easy Apple Chips

I usually make apple chips in the fall when I want something sweet to snack on, but healthy, too! 

This recipe has only 2 ingredients: apples & ground cinnamon! They’re baked, NOT fried, so they’re incredibly healthy. They’re also a great lunch box snack for kids! 

Easy Apple Chips

What’s the best apple for apple chips?

I like sweet apples for this recipe, but just about any apple will do. Some varieties have more moisture than others, which will affect the baking time and the color of the chips after they’re baked. 

How do you cut apple chips?

The thinner the slices, the crispier they become. Thick slices will not get crunchy, like chips should be! That’s why I always use a mandoline slicer to make them paper thin. If you don’t have one, you can just slice them with a sharp knife, but make sure you slice them as thinly as you possibly can. 

How long does it take to make easy apple chips?

The key to making apple chips is to bake them slowly at a low temperature. I found that baking them at 250 °F / 120°C for about 2 – 2 1/2 hours is ideal. Another factor that affects the baking time is the variety of apples you choose and how much moisture they have. Some varieties need more time in the oven. 

Can I add anything to the apple slices before I bake them?

Sure! You can add some sugar or brown sugar, or you can try one of the following variations:

  • Lightly sprinkle them with freshly grated nutmeg.
  • Brush each slice with honey or maple syrup.

Easy Apple Chips

 

HOW TO MAKE APPLE CHIPS IN 4 EASY STEPS

STEP 1: PREPARE YOUR APPLES

Wash and dry your apples. 

STEP 2: SLICE YOUR APPLES

Cut the top off the apples. Using a mandoline slicer and starting from the top, carefully slice your apples as thin as possible. By slicing them this way, each one will have a cute little “star” inside! You can core them if you like, but you won’t get the beautiful design in the middle! 

STEP 3: PREPARE YOUR BAKING TRAY

Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.

STEP 4: BAKE

Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.

What goes with apple chips?   

There are lots of ways to enjoy apple chips, depending on your mood.

If you want to stay healthy…

enjoy them straight out of the oven!

If you’re feeling more adventurous…

serve them with oatmeal or dip them in Greek yogurt topped with walnuts, raisins, and honey!

If you’re feeling naughty…

dip them in Nutella or pour some melted chocolate or caramel sauce over them (with a scoop or 2 of vanilla ice cream on the side)!

P.S. No matter what mood you’re in, these apple chips tend to disappear fast!

Please let me know how these easy apple chips turned out for you in the comments! I would love to hear from you!

EASY APPLE CHIPS

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!
Course: Snack

Ingredients

  • 2 medium apples
  • 1-2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 120°C / 250 °F.
  • Wash and dry the apples.
  • Cut the top off the apples. Starting from the top, carefully slice your apples as
    thin as possible using a mandoline slicer or a sharp knife. You can core them, if you like
  • Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.
  • Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. 
  • Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.
  • Store them in an airtight container right away.
  • Enjoy!

Notes

  1. Apple chips can be stored in an airtight container for up to a week.
  2. They are best the day they are made because they lose their crispiness as days pass. If they become soft, you can put them back in the oven at 100 ° C / 212 °F, for about 15 -20 minutes and allow them to cool in the oven.
©Pastry Wishes

 

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