Mojito sorbet

serves 10
30 minutes

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