Mojito sorbet

Ingredients

• 375 g of caster sugar
• 500 ml of water
• 1 tbsp of lime zest, freshly grated
• 250 ml of lime juice, freshly squeezed (about 12-15 limes)
• 1 bunch of mint, large, finely chopped
• white rum

Instructions

1. 1

   Place the sugar and water in a saucepan with a few pinches of the lime zest over a gentle heat. Stir until the sugar has completely dissolved, let the syrup come up to the boil, turn off the heat and leave to cool completely

2. 2

   Once cool, stir in the juice and remaining zest and pop the mixture in the fridge for at least an hour, before pouring into an ice cream machine - follow your specific model’s instructions

3. 3

   Once it begins to set, chuck in the chopped mint. If you don’t have an ice cream machine, just pour the lime syrup into a Tupperware box and stick in the freezer, stirring vigorously every half hour, or so, to prevent ice crystals forming

4. 4

   It will take at least four hours to set. Take the sorbet out of the freezer about 10 minutes before serving, scoop into glasses and pour over a generous glug of white rum