Best Strawberry Mint Lime Sorbet Recipes

STRAWBERRY MINT SORBET

Steps:

• Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
• Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
• Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
• Scrape down the sides or use a spatula to keep the mixture moving if necessary.
• Once blended, transfer to a large mixing bowl.
• Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!

STRAWBERRY MINT LIME SORBET

Steps:

• 1. Combine all the ingredients in a blender or food processor (I used my immersion blender) and run until thoroughly combined into liquid form. 2. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer's instructions. If the ice cream has not yet reached your desired consistency, transfer it to a sealable container and put in the freezer until fully frozen. Freeze any leftovers.

STRAWBERRY AND LIME SORBET (WW)

Steps:

• In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice.
• Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender. Stir mixture into remaining syrup. Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight.
• Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours).
• To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.

LIME MINT SORBET

Steps:

• In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.