Strawberry Mojito Sorbet

Meet the ultimate summer sorbet! Made with fresh strawberries, mint, citrusy lime and a splash of rum, this strawberry mojito sorbet boasts an ultra creamy, velvety texture. Plus, this recipe only requires a few ingredients, it couldn't be easier to make, and it requires less than 30 minutes of hands-on time.

Course Desserts

Cuisine French

Diet Vegan

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 174kcal

Author Amanda McGrory-Dixon

Equipment

Medium-size saucepan
Blender
Large mixing bowl
Ice cream maker

Ingredients

1 cup water
1 cup white sugar
3-4 fresh mint sprigs
1 lime zested and juiced
2 pounds strawberries
¼ cup light corn syrup optional
2 tablespoons white rum

Instructions

In a small saucepan, stir together the water, white sugar, mint sprigs and lime zest. Bring to a boil and then lower to a simmer. Stir to dissolve the sugar. Once the sugar dissolves, turn off the heat allow the mixture to steep for 10 minutes. After it steeps, remove the mint sprigs and stir in the lime juice.
As the simple syrup steeps, slice off the tops of the strawberries and cut in half. Place the prepared strawberries in a blender. Pour in the simple syrup and add corn syrup (if using). Blend until smooth. If your blender is on the small side, you might need to do this in two batches, but a large blender should be able to handle it all at once. Cover and store in the refrigerator for several hours until cold, preferably overnight.
Pour the strawberry pureé into an ice cream maker and churn according to the manufacturer's directions. In the last minute or two of churning, add the white rum.
Pour the churned strawberry pureé into an airtight container and store in the freezer for several hours. Scoop and serve. Enjoy!

Video

Notes

If you don't want to use corn syrup, you can leave it out, but it makes for a creamier sorbet and keeps it from getting too icy, so I prefer to use it.
I like to chill the mixture overnight to make sure it's plenty cold. If the pureé is not cold enough, it won't set up properly when churning.
If you don't have enough time to wait overnight, I recommend first placing the strawberry pureé in an ice bath and then transferring to the refrigerator for at least four hours.
Make sure you add the rum toward the end of the churning process. Adding alcohol to a sorbet or ice cream base too early can prevent it from properly setting up.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition