Combine the strawberry purée and mint together in a sauce pan and bring to a simmer. Remove the saucepan from the heat, cover with plastic wrap, and allow it to infuse for 1 hour. Strain the mint from the purée. Then, combine the tartaric acid and water together in a saucepan and bring it to a boil, set aside. Whisk together the sugar and the pectin powder in a bowl and set aside. Place the mint-infused strawberry purée in a pot and bring it to a boil. Whisk in the sugar and pectin mixture and return to a boil. Add in the glucose and continue stirring until it reaches 225ºF/107ºC. Once it has reached the proper temperature, remove from heat and whisk in the tartaric acid solution. Pour onto a sheet pan that is lined with greased parchment paper or into a desired mold, and allow the pâte de fruit to set at room temperature. Once it has set, remove from the mold or cut into squares from the sheet pan and toss in granulated sugar.
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