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Blueberry Mojito sorbet


Serves: 10
timePrep time: 20 mins
timeTotal time:
 Blueberry Mojito sorbet
Recipe photograph by Martin Poole.

Blueberry Mojito sorbet


Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
131Kcal
Fat
0gr
Saturates
0gr
Carbs
25gr
Sugars
25gr
Fibre
1gr
Protein
1gr
Salt
0gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 200g white granulated or caster sugar
  • 1 x 28g pack mint, leaves only
  • finely grated zest and juice of 4 limes (you’ll need about 100ml freshly squeezed lime juice)
  • 500g blueberries
  • 125ml golden or white rum
  • ½ x 12g sachet Dr Oetker powdered gelatine (about 1½ tsp)

Step by step

Get ahead
Make up to 4 weeks ahead; freeze.
  1. Dissolve the sugar in 200ml water in a small pan over a low heat. Increase the heat and boil for 2 minutes, then remove from the heat. Use a pestle and mortar (or the end of a rolling pin) to lightly bruise the mint leaves and add to the syrup with the lime zest. Leave for 40 minutes or until cold, then stir in the lime juice and strain into a bowl.
  2. Blend the blueberries with the cold syrup in a food processor to a smooth purée. Sieve into a bowl, discarding the pulp. Cover and chill overnight alongside the rum to ensure that you get a soft set sorbet.
  3. The next day, put 1½ tablespoons cold water into a small pan, sprinkle over the gelatine, and leave for 5 minutes. Warm gently until clear, then remove from the heat and stir in the chilled rum. Transfer to a small bowl. Chill until cold but not set – about 30 minutes. Whisk this mixture into the blueberry mixture, then strain into a clean bowl. It is now ready for freezing.
    Tip

    You can make this recipe without an ice-cream maker. Pour the chilled mixture into a shallow lidded plastic container and freeze for 2 hours. Stir with a fork to break up the ice crystals. Continue to freeze and stir the mixture every 1-2 hours until frozen. 

  4. Pour the mixture into your ice-cream maker and churn for 45-50 or until thick (see below if you don't have an ice-cream maker). Scoop into a plastic box with a lid; freeze for 6 hours or overnight, until firm enough to scoop.

    Gluten-free tip: If serving in ice cream cones, as pictured, be sure to buy gluten-free cones, available from specialist suppliers online.

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