Strawberry-Mint Sorbet

A delicate touch of mint makes this sorbet extra refreshing. Jennifer McGruther

Vibrantly fresh, this strawberry sorbet is sweetened with honey and infused with the most delicate touch of fresh mint.  If you don’t have an ice cream maker, you can also pour the base into popsicle molds and make strawberry-mint popsicles instead.

Serves 8 (Makes 1 quart)

• 3/4 cup honey
• 1/4 cup water
• 1 bunch fresh mint
• 6 cups strawberries, fresh or frozen
• Juice of 1 medium lemon

Warm the honey and water in a saucepan until bubbles begin to form. Drop in the mint, and turn off the heat. Allow the mint to steep in the diluted honey until it cools completely.

Toss the strawberries into a high-powered blender, then strain the honey through a fine-mesh sieve into the blender, discarding the mint. Add the lemon juice and blend until smooth. Pass the liquid through a fine-mesh sieve into a jar, seal, and store in the refrigerator for at least eight hours until thoroughly cold.

Pour the liquid into an ice cream maker and churn according to manufacturer instructions.

This recipe originally appeared on Nourished Kitchen and is reprinted with permission of the author.