Strawberry, Fresh Mint and Candied Ginger Sorbet


by Lynne Vea, PCC Natural Markets Chef

Posted on April 19, 2014 at 5:04 PM

Updated Saturday, Apr 19 at 5:04 PM

(Makes about 3 cups)

3 cups ripe strawberries, caps removed
1/3 cup sugar (or to taste, depending on ripeness of the berries)
2-3 tablespoons lemon juice
1/4 cup rosé wine (optional)
1 tablespoon chopped candied ginger
5-6 fresh mint leaves

Place the strawberries, sugar, lemon juice and rosé (if using) in a food processor and puree well.  Taste your mixture and adjust the flavors. If it is too tart, add a little sugar. If too sweet, a little lemon juice.

Place the mixture in a shallow casserole dish and freeze until almost firm, but still a little slushy. Transfer to a food processor, add the ginger and mint and blend until smooth. Place back in the casserole dish and freeze until almost firm once more. Give it another go round in the food processor and this time freeze until firm.

Serve garnished with sprigs of mint, a few strips of candied ginger and  a small slice of juicy lemon. (Oh and perhaps a local blossom or two!)