I don't know about you all, but my lil ol' container garden is doing quite well. So well, in fact, that i have mint for days. Seriously. This is why you keep mint contained. It's taking off in this summer heat. I'm completely fine with this; however, I need to use it up!
I recently bought the book "The Ice Creamery Cookbook" by Shelly Kaldunski. You guys! It's amazing! I cannot say enough about this book. If you love making ice cream- go get it. Now.
This is not a sponsored post, by the way. Shelly, amazon, none of them know me. All this is just me telling you about a book I like.
Shelly was kind enough to write in a recipe that would use up a lot of my mint. Thanks, Shelly!
I altered the recipe slightly based on the ingredients I had available... but this turned out delicious. Here's how I made the sorbet, based on the recipe in the book linked above:
Hull and half or quarter 3 cups of strawberries. In a large bowl, combine the strawberries with 2/3 cup of sugar and 2 Tbs chopped, fresh mint. Stir and let this mixture sit for 30 minutes.
Once the strawberries have released their juices and all of the sugar is dissolved, use a blender or food processor to puree the mixture until smooth. I still had flecks of mint leaves in mine. But I think it looks pretty so...
Pour the mixture into your ice cream maker and mix according to the manufacturers directions. Transfer to a freezer safe container and freeze for at least 2 hours.
Use some mint leaves for a garnish (because surely you've got a few sprigs to spare) and enjoy!
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