Strawberry & Mint Sorbet

I find that strawberries are one of the most beautiful fruits out there. There's something about the sharp red color that defines summer and when paired correctly can make a dish incredible. All of my herb-infused frozen treats come from my tiny deck and after a month of rain in the D.C. area it looks like a jungle out there (mint grows like weeds), so what better way than to use as much of it as possible...maybe strawberry mojitos will have to be made next! Cheers!

Ingredients:

1 cup packed fresh mint leaves
20 medium-large strawberries hulled and diced
1 cup granulated sugar
1 1/2 cup water
2 tbsp rum

Directions:

1. In a medium saucepan combine mint, 3/4 cup sugar, and 1/2 cup water and put on low heat until sugar has melted. Remove from heat and let syrup infuse for 1.5 hours
2. In a separate saucepan add strawberries, remaining sugar and 1/4 cup water on medium-low heat and cook down the strawberries (10-15 minutes). Remove from heat and let it come to room temperature. Once cooled add strawberry mixture to a blender and blend until smooth. Strain strawberry seeds from pureed strawberries and return the puree to the blender
3. Once the mint syrup has infused completely strain the syrup into the blender with the remaining water and blend on high
4. Add mixture to ice cream maker and freeze following manufacturer's instructions. Towards the end of freezing add rum