Total time:plus standing and freezing
Skill level: Easy peasy
- 100g caster sugar
- 5-6 limes
- 50g fresh mint (leaves and stalks)
- 3tbsp white or light rum, plus extra for serving
- 1 egg white, lightly beaten
If you're making this sorbet for a party, serve it in cocktail glasses with umbrellas and straws for a fun twist.
- Put the sugar with 600ml water into a pan. Heat to dissolve the sugar then bring to the boil. Add the finely grated zest from 2 of the limes and the mint, setting aside 5 leaves. Take off the heat. Cover and leave to stand for 10 mins, then take off the cover. Pour into a bowl and leave to cool at room temperature. Put in the fridge to cool.
- Strain into a rigid container, pressing the mint to extract all the flavour. Discard the mint stalks and leaves. Stir in juice from all the limes (about 125ml) and rum. Finely chop the 5 mint leaves and stir in.
- Freeze the mixture until almost frozen, check after 2 hours, stir with a fork. Freeze for another couple of hours, then break up into chunks. Put it into a food processor with the egg white and pulse to mix . Freeze again until solid. Use within 3 months.
- To serve, put a few mint leaves into chilled glasses, add small scoops of sorbet and another slug of rum, and lime wedges.
Nutritional information per portion
- Calories 65(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.