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180g caster sugar
6 mint sprigs, plus 2 tbsp chopped mint leaves
zest and juice of 2 limes
1-2 tsp white rum (optional)
1. In a pan bring 500ml water, the sugar and mint sprigs to the boil, reduce the heat to low and simmer for 5 minutes. Remove from the heat and seive the liquid, pressing as much liquid as possible out of the sprigs. While the liquid is still hot, add the lime zest. Leave to cool,then add the lime juice and chopped mint leaves.
2. Churn in the Cuisinart Gelato and Ice Cream Professional, then serve immediately with 1-2 tsp white rum poured over (if using) or remove to a container and freeze for later use.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.