Mojito Sorbet

Mojito Sorbet

Here’s a great way to chill after Art Fair hoop-la. The rum is optional, but what’s a mojito without rum — as long as you’re of age! There are only a couple of tablespoons in the recipe, as additional rum would heat and soften the sorbet to a slush.

The following recipe is adapted from All, which suggests adding extra rum and stuff for a frozen mojito, if desired.

Last year I made a Fresh Peach and Limoncello Sorbet, another idea for great adult summer coolers.

Recipe: Mojito Sorbet


  • 1 cup white sugar
  • 1/2 cup mint leaves, packed
  • 1/4 cup grated lime zest, plus additional zest for optional garnish
  • 1 cup freshly squeezed lime juice (8-12 limes)
  • 1 1/2 cups sparkling water
  • 2 tablespoons rum


  1. Heat 1 cup water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Cool, then strain mint leaves from the liquid with a sieve, pushing against leaves to extract the maximum flavor.
  2. Pour the cooled mint-scented water, lime zest, lime juice, and sparkling water into a bowl and combine. Pour into the container of a sorbet and/or ice cream maker, and freeze according to the manufacturer’s instructions. When sorbet is almost frozen, add rum and continue with instructions until sorbet is desired consistency; serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw several minutes before serving.

Active Time: 35 minutes

Time to freeze sorbet: Follow manufacturer’s directions

Number of servings (yield): 6

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