How do you make a mojito even more delicious? Freeze it and turn it into a sorbet, of course! Our delicious mojito sorbet recipe transforms the classic minty cocktail into a fat-free dessert that’s perfect for summer parties and barbecues. This one is for grown-ups only!
- 100g caster sugar
- 5-6 limes
- 50g fresh mint (leaves and stalks)
- 3tbsp white or light rum, plus extra for serving
- 1 egg white, lightly beaten
Put the sugar with 600ml water into a pan. Heat to dissolve the sugar then bring to the boil. Add the finely grated zest from 2 of the limes and the mint, setting aside 5 leaves. Take off the heat. Cover and leave to stand for 10 mins, then take off the cover. Pour into a bowl and leave to cool at room temperature. Put in the fridge to cool.
Strain into a rigid container, pressing the mint to extract all the flavour. Discard the mint stalks and leaves. Stir in juice from all the limes (about 125ml) and rum. Finely chop the 5 mint leaves and stir in.
Freeze the mixture until almost frozen, check after 2 hours, stir with a fork. Freeze for another couple of hours, then break up into chunks. Put it into a food processor with the egg white and pulse to mix . Freeze again until solid. Use within 3 months.
To serve, put a few mint leaves into chilled glasses, add small scoops of sorbet and another slug of rum, and lime wedges.
Top tip for making Mojito sorbet
If you're making this sorbet for a party, serve it in cocktail glasses with umbrellas and straws for a fun twist.