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Mint mojito sorbet
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180g caster sugar
25g pack of mint
2 limes, zest and juice
2 tbsp white rum
1. Put the sugar into a pan with 8 mint sprigs and 500ml water; slowly bring to the boil. Reduce the heat and simmer for 5 minutes. Remove and strain the liquid, discarding the mint sprigs. While still hot, add the lime zest then leave the mixture to cool completely.
2. Once cool, add the lime juice. Remove the leaves from the remaining mint sprigs, finely chop and stir into the liquid. Churn in an ice-cream machine for about 30 minutes or until thick and the blade slows down. (Alternatively, pour into a freezeproof container and freeze for 2 hours. Beat the semi-frozen mixture until smooth then return to the freezer and repeat the process twice more, until frozen.)
3. Serve immediately, with 1-2 tsp rum poured over each portion, or transfer to a freezeproof container and freeze for later use.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.