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.
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.
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.
Pour the churned strawberry pureé into an airtight container and store in the freezer for several hours. Scoop and serve.