Mojito sorbet

Mojito Sorbet

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!


Mango and Lime Sorbet

Further to my (much) earlier post about mango chutney being my only successful mango-based culinary adventure, this turned out not to be entirely true- as I found out when I made this sorbet for the first time.

Mango and lime, like avocado and bacon or chocolate and chilli, were made for each other. I have a bit of a lime fetish anyway, but I like the way it reins in the slightly cloying sweetness of the mango. In fact, it wouldn’t hurt to add the zest and juice of an extra lime to this.


  • Three or four ripe mangoes
  • Icing sugar
  • Two large or three small limes- zest and juice
  • One egg white

Peel and stone the mangoes and weigh the prepared flesh. You will need a third of this weight of icing sugar.

Purée the mangoes in a food processor or blender or with one of those blender wand things and pour into a bowl. Sift in the icing sugar and mix it in well (you might need a whisk to get rid of lumps). Mix in the lime zest and juice.

In a separate bowl, whisk the egg white until it forms stiff peaks and fold this carefully into the sorbet mixture until everything is mixed together.

Pour the sorbet mixture into a tub with a lid and put in the freezer. Every hour or so, get the sorbet out of the freezer and churn it with a spatula to get rid of large ice crystals. You could also use an ice cream maker for this, although you might need to halve the amounts depending on how small your ice cream maker is.

Use an ice cream scoop dipped in hot water to serve.