Vegan Strawberry and Mint Sorbet

5 from 1 vote

Let's kick things up a notch in the dessert department. Forget about those store-bought sugary concoctions—today we're diving into a Vegan Strawberry and Mint Sorbet that's so fresh, so revitalizing, it's like a spa day for your taste buds. You're about to find out how to make a dessert that not only pleases the palate but also respects the planet. So, let's get that blender ready!

Print Recipe Pin Recipe

Prep Time 15

Freezing time 4

Total Time 4 13

Servings: 6 people

Calories: 100

Ingredients Method Notes

Ingredients

Strawberries: 4 cups freshly picked and hulled
Mint Leaves: A generous handful roughly 20 leaves
Lemon Juice: Juice of one lemon
Coconut Sugar: 1/2 cup or 115 grams if you're counting
Water: 1 cup or 240 ml

Method

First up, wash those strawberries like they're going for a dip.
Hull 'em, chop 'em, and then toss them into a blender.
Mint leaves in next. Make sure they're fresh and plucky.
Squeeze that lemon till it's juiced out, and pour it into the blender.
In goes the coconut sugar for that sweet kick.
Add a cup of water to bring it all together.
Hit that blend button and let it whirl until it's a smooth puree.
Once blended, pour the mixture into a container.
Cover it up and freeze.
Every 30 minutes, give it a good stir. Do this for about 4 hours or until it's firm.
Once it's solidified to your liking, scoop it out.

Notes

Pro Tips:

Want a smoother texture? Run it through the blender one more time before the final freeze.

Fresh mint can be swapped for a couple of drops of mint extract if you're in a pinch.

If you want to cut back on sugar, you could experiment with stevia or monk fruit.

How to Serve:

Scoop the Vegan Strawberry and Mint Sorbet into chilled bowls or dessert glasses.

Maybe a sprig of mint on top for that Instagram-worthy pic.

Fresh fruit slices could add an extra layer of yum.