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