Mojito Sorbet Recipe

This delicious Mojito Sorbet recipe was shared with me by Erik Ellestad of San Francisco, CA.  Erik says, “This Mojito Sorbet is a fine refreshing summer sorbet.  If you want a light green look to your 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 rum.

Please check out What’s Cooking America’s delicious Mojito cocktail recipe as this drink is also extremely refreshing and a great cocktail on a hot summer day.

More great Ice Cream, Sorbet, Granita, and Gelato Recipes.

Mojito Sorbet Recipe:
Prep Time
15 mins
Total Time
15 mins
Course: Dessert
Cuisine: Cuban
Keyword: Mojito Sorbet Recipe
Servings: 8 to 10 servings
  • 1 cup granulated sugar
  • 2 cups water
  • 5 sprigs of fresh mint*
  • 1/4 cup lime juice, freshly squeezed
  • 1/8 cup rum
  • Zest of 2 limes
  • 2 tablespoons mint chiffonade
  1. Simple Syrup:  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.  Check out our tutorial on making Simple Syrup.

    simple syrup on stovetop
  2. 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.  Refrigerate.

  3. 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.

  4. Freezer Method - 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.

  5. NOTE:  Can be prepared 3 days in advance.  Cover and keep frozen.

  6. Makes 8 to 10 servings.


Recipe Notes

close up of peppermint plant *  For most culinary purposes, garden peppermint is a bit strong.  When to do use it, harvest only the young leaves.  The older leaves and the stems tend to be bitter.


Fruit Recipe Collection    Limes    Rum Cocktails   

Comments and Reviews

One Response to “Mojito Sorbet Recipe”

  1. Mary Beth Einerson

    Lovely and tasty! Used in in a class (with credit to the website) and it was much enjoyed.


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