Strawberry Mint Sorbet

mojito ice cream and strawberry sorbetI served this with Mojito Ice Cream

Slightly adapted from David Lebovitz’s The Perfect Scoop


  • 1 pound fresh strawberries, rinsed, hulled and sliced
  • ¼ c Stevia or sugar
  • 2 tsp Grand Marnier
  • ¼ c blue agave
  • ¼ c pure maple syrup
  • 1 tsp mint, finely chopped
  • 1 tsp freshly squeezed lemon juice
  • pinch of salt
  • Mint leaves for garnish


  • Place strawberries in bowl and toss with sugar and Grand Marnier.
  • Stir until sugar dissolves.
  • Add agave and maple syrup and mix gently.
  • Cover and refrigerate for about 1 hour, stirring occasionally.
  • Purée the strawberries mixture with the lemon juice until smooth
  • Add salt.
  • If you don’t want the seeds, press through strainer to discard.
  • Chill mixture for an hour.
  • Freeze in your ice cream maker according to the manufacturer’s instructions.
  • Garnish with mint leaves.

Serving suggestions:

I usually serve in mini-martini glasses; for this posting I used mini-waffle bowls.

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