Blueberry Mojito Sorbet

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup water
• 3/4 cup (150 grams) sugar
• 1/4 cup packed mint (10 g)
• 1 pound fresh or frozen blueberries (about 1 1/2 pints)
• 2 Tablespoons white or light rum

Instructions

1. Combine lime juice, water, and sugar in a small saucepan and heat over medium. Stir frequently until sugar dissolves. Remove from heat and add mint to pan. Cover and let sit for 20 minutes.
2. Place blueberries in a blender or food processor and blend until smooth (defrost first if using frozen blueberries).
3. After mint has steeped in sugar mixture, remove mint leaves and pour into blender. Pulse until combined. Add rum and pulse.
4. Place a fine mesh sieve over a medium bowl and pour sorbet base through to remove skin and seeds.
5. Cover bowl and refrigerate to fully chill, at least 4 hours or preferably overnight.
6. Once chilled (mix with a whisk if base has gelled), pour into an ice cream maker and freeze per manufacturer’s instructions.
7. Place plastic or parchment over sorbet and freeze until firm, at least 4 hours.