Mojito sorbet

Mojito sorbet takes the essential elements of the cocktail, lime, fresh mint, brown sugar and white rum, and translates them into a frozen structure. The balance therefore involves more than flavour alone: acidity, sugar and alcohol all affect the final texture as well.

Lime and mint are introduced after the base has cooled. The fresh mint is allowed to infuse during maturation and can be strained before churning, extracting its herbal character without necessarily leaving a large amount of plant material in the finished sorbet.

The rum is added only at the end, shortly before churning. This preserves more of its aromatic character and avoids exposing the alcohol to pasteurisation. Its effect on the freezing point, however, has to be considered from the beginning of the formulation. The resulting flavour follows the progression of the drink itself: a bright citrus opening, fresh herbal notes from mint and a clean aromatic finish from white rum.