Sort ingredients
jjustet1
QR Code
Listen
Pdf
In a small saucepan, stir together the water, white sugar, mint sprigs and lime zest. Bring to a boil and then lower to a simmer. Stir to dissolve the sugar. Once the sugar dissolves, turn off the heat allow the mixture to steep for 10 minutes. After it steeps, remove the mint sprigs and stir in the lime juice.
As the simple syrup steeps, slice off the tops of the strawberries and cut in half. Place the prepared strawberries in a blender. Pour in the simple syrup and add corn syrup (if using). Blend until smooth. If your blender is on the small side, you might need to do this in two batches, but a large blender should be able to handle it all at once. Cover and store in the refrigerator for several hours 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. Enjoy!