Cooking notes: plus cooling, freezing and softening
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
53
Ingredients
100ml
white rum
Finely grated zest and juice 3 limes
125g
caster sugar
Large handful mint sprigs
900g
strawberries, hulled weight, chopped
Directions
Step 1In a small pan, heat the rum, lime zest and juice and sugar, stirring until the sugar dissolves. Remove from heat, add the mint sprigs and leave to cool.
Step 2Once cool, lift out and discard mint sprigs. Whizz rum mixture in a blender with the strawberries. Pass through a fine sieve into a bowl, working the mixture well (discard seeds).
Step 3Churn mixture in an ice cream machine until frozen, see GH Tip. Empty into a freezer-proof container, cover and freeze until solid.
Step 4Allow to soften at room temperature for 15min before serving in scoops.
To store
Freeze for up to 3 months. Complete recipe to serve.
GH Tip
If you don’t have an ice cream machine, empty the mixture into a freezer-proof container, cover and freeze until solid. Once solid, break up with a fork and whizz again until smooth and the colour lightens. Serve straight away for a softer set or refreeze for a firmer scoop.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
