Mojito Sorbet

[eje]

Mojito Sorbet

Serves 8 as Dessert.

If you want a light green sorbet, stick with clear rum and regular sugar. Amber rums and/or Washed Raw Sugar (Demerara, Turbinado...) add flavor and character; but, color the final product.

I served it with a garnish of fresh mint chiffonade and a splash of chilled rum.

I based the procedure on a recipe for lavender sorbet I got from Linda Stradley's What's Cooking America website.

• 1 c Sugar
  
• 2 c Water
  
• 5 Sprigs of Mint
  
• 1/4 c Lime Juice
  
• 1/8 c Rum
  
• Zest of 2 Limes
  
• 2 T Mint Chiffonade
  

In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Simmer for 5 minutes. Add the mint sprigs. 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.

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.

Keywords: Dessert, Ice Cream

( RG1340 )