Some bartenders tend to frown when you order a Mojito and any other drink that involves muddling fruit or garnishes.
No mixologist needed here for this first receipe i am happy to share from Foolproof Freezer Cookbook (Kyle Books, USA edition, August 2012) by Ghillie James.
What can I say—it’s my favorite drink and now I’ve made it into a dessert!
Don’t be tempted to add more alcohol, as it will take forever to freeze (or, depending on how much you’ve added, it won’t freeze at all!)
Makes 23/4 cups (enough for 4)
zest and juice of 8 to 10 limes (you need 3/4 cup plus 3 tablespoons lime juice)
3/4 cup plus 2 tablespoons white superfine sugar
juice of 1 large lemon
1/3 cup plus 1 tablespoon white rum
15 large young mint leaves, very finely chopped
In a saucepan, place the lime zest and sugar with 2/3 cup water and heat gently until dissolved. Let cool for 5 minutes. Meanwhile, juice the limes and lemon and pour into a pitcher. Add the sugar syrup, rum, and mint and stir.
Pour into a 1-quart container (a tall container is best if you have one; you can then just insert a hand blender to blend it halfway through) and freeze for 4 to 5 hours, or until semi-frozen. Beat with a hand blender or a fork to break up the ice crystals. Return to the freezer. If possible, beat it again—the more you do, the finer the sherbet will be. Freeze the sherbet again until frozen.
Remove the sherbet from the freezer just before you want to use it and serve in little glasses, topped with some extra mint.
(* Recipe from Foolproof Freezer Cookbook by Ghillie James-Kyle Books, US Edition, August 2012-reproduced with permission- Photography by Tara Fisher)