I first made this back in March, when my thoughts had turned to spring, and in turn summer. The recipe was born both from a love of mojitos and the desire to have a few recipe ideas up my sleeve for summer entertaining in our new home. (I’ve just realised how ridiculously middle class the phrase ‘summer entertaining’ sounds – I am evidently a closet Hyacinth Bucket.)
However, the Great British Climate had other ideas as usual, and we spent most of March freezing cold, with it snowing on several occasions throughout the month. Although this meant that sorbet was a little inappropriate for the time of year, I still enjoyed eating this – sneaking spoonfuls of it from the freezer whenever I was in the kitchen.
Thankfully, I’m finally now able to post this recipe in honour of the SCORCHIO weather we’ve been having lately. We knew it’d get here eventually…
- 100g caster sugar
- 80g granulated brown demerara sugar (plus 20g more to stir in at the end)
- 200ml water
- Zest and juice of 4 limes
- 3 teaspoonfuls of white rum (optional)
- 8g fresh mint leaves
Gently heat the caster sugar, brown sugar and water together in a saucepan, stirring until all the sugar has dissolved. Remove the syrup from the heat and pour it into a Pyrex or other heatproof jug. Stir in the lime zest and juice and the white rum. Cover and leave in the fridge until chilled.
Once the syrup is chilled, add it into an ice cream machine and churn according to the instructions.
Once the sorbet is churned, finely chop the mint leaves and fold them into the mixture along with the remaining 20g of brown sugar. I add the extra sugar at the end like this as I like the ‘crunch’ of brown sugar in a mojito. Transfer the mixture to a tub and put it in the freezer for at least 12 hours before serving.
By the way, I realise this isn’t a great picture – Food photography seems to be a skill I am yet to master. It tastes really nice though – honest!