Mojito Sorbet [pic]

Mojito Sorbet


(for a Cuisinart-sized ice cream maker (1 Qt?)

4 limes
3 small lemons
1 1/4 cup sugar
2 T fresh ground mint
2 T rum

1. zest 1 lemon & 1 lime, chop up zest, add to 1 1/4 cup sugar and 1 1/4 cup water, bring mixture to a boil so the simple syrup is clear; allow to cool to room temperature, transfer to an airtight container

2. juice lemons and mines, you may add some of the pulp if you like, but try to pick out the membranes, add to the cooled syrup

3. grind a bunch of fresh mint leaves to make 2 T of ground mint (I used a whole package from Stanley's (25-30 leaves?), took the mint leaves off the stems, and packed them all into a coffee grinder I use as a spice mill)

4. add 2 T rum (I used Bacardi Limon, but it probably doesn't matter)

5. allow mixture to cool in the refrigerator for 4 hours

6. put in ice cream maker for 35-40 minutes

7. allow to harden in the freezer for 2 hours before serving

note: try to clean the ice cream maker and coffee grinder quickly, as the ground mint gets much harder to remove once it dries.

HI,

Since you mentioned cleaning your coffee grinder, I used uncooked rice to clean it. So if your mint does harden, throw in the rice and grind it up. Sometimes I will take the rice powder and throw it into whatever I'm cooking (ok, if it is suitable) as a light thickener.

Rich4,

This sounds like an excellent dessert. My kids gave me an ice cream maker that I hardly ever use, but you've inspired me to unpack it and get it going. The fresh mint may be a challenge in my neighborhood, though I'm guessing I can probably find some at Whole Foods.

Hammond

PS. Lemons are somewhat unorthodox in a mojito, aren't they? Wonder why they're included...

David Hammond wrote:The fresh mint may be a challenge in my neighborhood, though I'm guessing I can probably find some at Whole Foods.

The problem is you really need a lot of mint, and WF and other stores usually carry fresh herbs in small plastic containers for $3-5 a piece, where places like Stanley's or many SE Asian markets will sell you a whole lot for $1. Or you can wait until the Spring when you'll find it in every farmer's market.

David Hammond wrote:PS. Lemons are somewhat unorthodox in a mojito, aren't they? Wonder why they're included...

Well, I actually had some leftover lemon sorbet that I included. So I actually didn't make this as listed in the recipe; I started with half Meyer lemon sorbet, melted it into the base of half lime sorbet, and mixed in the mint. Go ahead and try it with all lime...should be good.

It's a strong flavor, and shouldn't be served alone; either with drinks or chocolate or something.

Modified recipe:

1 1/4 cup simple syrup w/ finely chopped lime zest (add zest, 1 1/4 cup water, 1 1/4 sugar together, bring to a boil or until the mixture is clear, then let cool to room temperature)

8 oz fresh lime juice

6 oz water

3 - 4 T ground fresh mint (I use 2 packages from Stanley's)

2 T rum

combine ingredients, allow to cool in fridge for 4 hrs before adding it to ice cream maker for about 40 minutes, allow it to harden 2 hours in freezer