Mojito Sorbet – Refreshing sorbet made with mint syrup, fresh lime juice, and a hint of rum
And the ice cream recipes just keep on coming! We’re into the second week of National Ice Cream Month and I’m happy to say we’ve got our first sorbet recipe AND our first boozy recipe. But it’s an easy recipe to adapt if you want to make this alcohol-free – which I certainly appreciate while in my 6th month of pregnancy.
It’s the recipe for my Mojito Sorbet. It only has 2 tablespoons of rum in it for a hint of that flavor. But it can easily be swapped out for water or even something fun like pineapple juice or orange juice or mango juice.
Check out the recipe below!
How is this sorbet made
Most sorbet recipes use fruit juice as the majority of the liquid. However, that’s not the case for citrus sorbets because they’ll be wayyyy too tart if you use a lot of their natural juices. For this recipe, the base is mostly water flavored with lime and mint flavors.
In order to keep this sorbet from freezing into one big ice cube, you need to make sure it has enough sugar. The sugar also helps balance out the lime so it’s not so tart.
Mint Simple Syrup
The base of this sorbet is mint simple syrup. We heat sugar and water together until the sugar melts and then steep mint in the mixture to release its flavor into the syrup.
Once the syrup is done, we add in lime juice, rum, and a little brown sugar before chilling in the refrigerator. After it’s chilled, lime zest and sliced mint are added before freezing in the ice cream machine. It’s as simple as that!
Tips & Tricks
- When making the mint syrup, you don’t need to chop the mint. In fact, you don’t even need to remove the leaves from the sprigs. This will make it easy to remove them once they’ve steeped long enough.
- The lime zest and sliced mint leaves should not be added until after the mixture is chilled. If you add it to the hot mixture, the heat will turn them both brownish and they’ll loose their beautiful green color.
- This recipe calls for an ice cream machine. I know, I know – one more appliance that you need. But I love mine and use it a lot. And it’s the only way I know to get a creamy sorbet that isn’t icy at all. If you use the same one as me, don’t forget to place the drum in the freezer at least 8 hours before using!
- Since there is alcohol in the recipe, it will take almost 8 hours to freeze completely. But you can eat it sooner, if you don’t mind how soft it is. I like it best when it’s more solid so I waited overnight before scooping.
- 1 cup sugar
- 2 cups water
- ½ ounce fresh mint
- zest of 2 limes
- ¼ cup fresh lime juice
- 2 tablespoons silver rum
- 1 tablespoon brown sugar
- 2 tablespoons thinly sliced mint leaves
- Add sugar and water to a medium saucepan. Heat over medium-high heat until the sugar dissolves. Add the ½ ounce of mint to the saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, cover, and let sit for 10 minutes.
- Once the 10 minutes have passed, remove the mint leaves with a slotted spoon. Place mixture into medium bowl. Add fresh lime juice, silver rum, and brown sugar. Stir together. Cover and refrigerate for 4 hours.
- After the mixture has chilled, add lime zest and thinly sliced mint leaves. Freeze in ice cream machine according to manufacturer instructions. Note: because of the rum and all the sugar, the mixture will take a while to freeze. Mine took almost 25 minutes.
- Transfer frozen mixture to storage container and freeze until firm, about 8 hours.