Mojito sorbet

30 minutes


  • 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


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
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
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
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