Mojito sorbet
Victoria used to think that sorbet was nothing more than a “cold, wet yawn”. For her it t embodied everything that was wrong in the culinary world: the dessert of choice for the dull or diet conscious. Discover what helped to change her mind!
Ingredients
- 375g of caster sugar
- 500ml of water
- 1 tbsp of lime zest , freshly grated
- 250ml of lime juice , freshly squeezed (about 12-15 limes)
- 1 bunch of mint , large, finely chopped
- white rum
Method
1
Place the sugar and water in a saucepan with a few pinches of the lime zest over a gentle heat. Stir until the sugar has completely dissolved, let the syrup come up to the boil, turn off the heat and leave to cool completely
2
Once cool, stir in the juice and remaining zest and pop the mixture in the fridge for at least an hour, before pouring into an ice cream machine - follow your specific model’s instructions
3
Once it begins to set, chuck in the chopped mint. If you don’t have an ice cream machine, just pour the lime syrup into a Tupperware box and stick in the freezer, stirring vigorously every half hour, or so, to prevent ice crystals forming
4
It will take at least four hours to set. Take the sorbet out of the freezer about 10 minutes before serving, scoop into glasses and pour over a generous glug of white rum
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Mojito sorbet
