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Mojito Sorbet: the ultimate boozy dessert?

Putting a new twist on the popular summer drink with a new crowd-pleasing favorite! This sorbet is best and most flavorful if eaten within 24 hours.
Course Dessert
Cuisine Modern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -8
Author Johan Johansen

Ingredients

  • 230 grams granulated sugar
  • 700 milliliters water
  • 1 bunch mint sprigs
  • 100 milliliters freshly-squeezed lime juice
  • 50 milliliters Havana Club 3 yo or similar quality white rum
  • 3 large limes zest of
  • 1 dash salt
  • 1 splash Green food coloring optional

Instructions

Prepare mint:

  1. Go through mint sprigs, carefully pick off about two tablespoons worth of the largest leaves and set aside.

Make sorbet base:

  1. Add water and sugar to a medium sauce pan along with 5-10 mint sprigs and slowly bring to a simmer over medium-low heat.
  2. When pot is simmering and sugar is dissolved, kill the heat and let stand for approximately 15 minutes.
  3. Place a fine strainer over a bowl and pour syrup mixture through, straining out the mint, use a spoon to force every drop of liquid out of the mint sprigs.
  4. Add lime juice, lime zest, rum and salt to mixture. Stir to combine and chill.
  5. Optional step: This Mojito sorbet is a little grey/pale in color. If you want a more appealing, greenish sorbet, carefully stir in a few drops of green food coloring at this point. It will make a world of difference.

Make sorbet using an ice cream maker:

  1. If you have an ice cream maker. Process the sorbet base according to the manufacturers instructions.
  2. About 5 minutes before batch is finished, cut reserved mint into thin strips (chiffonade) and add to mixture. Store in freezer.

Make sorbet without an ice cream maker:

  1. Chill a shallow stainless steel, pyrex or ovenproof dish in the freezer.
  2. Pour in sorbet base, it should come up no more than an inch along the side of the vessel.
  3. Freeze sorbet base in the freezer. Every hour during freezing, stir mixture thoroughly with a fork to break up large ice crystals.
  4. When mixture is well frozen, remove from freezer and process in batches in a blender or food processor till texture is completely smooth and sorbet-like.
  5. Cut reserved mint leaves into thin strips (chiffonade) and stir into sorbet.
  6. Store sorbet in sealed container in the freezer.

Recipe Notes

This recipe makes anything from four really generous servings to eight smaller ones. Sorbet isn't a particularly filling dish so depending on the number of courses and the greed of your diners this will either go really far or not very far at all.