Blueberry Mojito Sorbet
Printable version

1/4 cup fresh lime juice
1/4 cup water
3/4 cup (150 grams) sugar
1/4 cup packed mint (10 g)
1 pound fresh or frozen blueberries (about 1 1/2 pints)
2 Tablespoons white or light rum 

Combine lime juice, water, and sugar in a small saucepan and heat over medium.  Stir frequently until sugar is dissolved.  Remove from heat and add mint to pan.  Cover and let sit for 20 minutes. 

Meanwhile, place blueberries in a blender or food processor and blend until smooth (if you are using frozen blueberries, defrost first).  After mint has steeped in sugar mixture, remove mint leaves and pour into blender.  Pulse until combined.  Add rum and pulse.  Place a fine mesh sieve over a medium bowl and pour sorbet base through the sieve to remove skin and seeds. 

Cover bowl and place in refrigerator to fully chill, at least 4 hours or preferably overnight. Once chilled (the base may have gelled a bit so mix with a whisk), pour base into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.