Foods | Cooking
Hints & Tips
This delicious Mojito Sorbet recipe was shared with me by Erik
Ellestad of San Francisco, CA. Erik says,
"This is a fine refreshing summer sorbet. If you want a light green sorbet, stick
with clear rum and regular sugar. Amber rums and/or washed raw sugar
(Demerara, Turbinado, etc.) adds flavor and character. I served it
with a garnish of fresh mint chiffonade and a splash of chilled
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Mojito Sorbet Recipe
Yields: 8 to 10 servings
Prep time: 15 min
1 cup granulated
1/4 cup freshly-squeezed
2 cups water
5 sprigs of
1/8 cup rum
Zest of 2 limes
2 tablespoons mint chiffonade
In a medium saucepan over medium heat, combine sugar and water until the sugar
dissolves. Add the mint sprigs; stir until mixture comes to a boil; reduce heat to
low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over
a large bowl and pour syrup mixture through (straining out the
mint). Add lime juice, rum, and lime zest to the strained syrup
mixture and stir to combine. Chill.
Ice Cream Maker -
If you have an ice cream maker, process according to manufacturers
instructions. About 5 minutes before it is finished processing, add
the mint chiffonade to the freezing mixture. Store in a sealed
container in the freezer.
If you do not have an ice cream maker, chill an stainless steel or
pyrex pan in your freezer. The sorbet mixture should not come up
more than an inch along the side of the pan. Add mixture to pan, and
stir with a fork every hour until well frozen. After it freezes
process in batches in a blender or food processor, stir in mint
chiffonade, and store in a sealed container in the freezer.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.