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Strawberry & Mint Sorbet

Strawberry & Mint Sorbet

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Recipe by Gabriella Esposito


• 3/4 cup Selati castor snow
• 90ml water
• 1/4 tsp rock salt
• 6 cups fresh strawberries, hulled and chopped
• 45ml freshly squeezed strawberry or orange juice
• 1 Tbs fresh mint, finely chopped
• 1 vanilla bean, seeds scraped out


• In a small pot over medium heat, combine the sugar, water and salt and cook until sugar and salt has dissolved, around 3 minutes, to form a syrup.
• Allow to cool for 15 minutes or until room temperature.
• In a food processor or blender, puree strawberries with the cooled syrup, juice, mint and vanilla seeds until very smooth. If you don’t want any bits, strain the mixture through a sieve. Place into an ice cream churner and churn until set then place into freezer for a further hour before serving. Alternatively, place mixture straight into a container into the freezer for 4- 6 hours before serving.