Water White sugar Fresh mint sprigs Lime Strawberries Light corn syrup (optional) White rum
Stir together water, sugar, mint sprigs and lime zest. Bring to a boil and then lower to a simmer. Stir to dissolve the sugar. Turn off the heat allow the mixture to steep for 10 minutes. Strain.
1
Place the strawberries in a blender. Pour in the simple syrup and add corn syrup (if using). Blend until smooth. Cover and refrigerate until cold, preferably overnight.
2
Pour the strawberry pureé into an ice cream maker and churn according to the manufacturer's directions. In the last minute or two of churning, add the white rum.
3
Pour the churned strawberry pureé into an airtight container and store in the freezer for several hours. Scoop and serve.
4