Floral Cuban Mojito Sorbet with Fresh Mint and Lime
A refreshingly vibrant dessert inspired by the classic Cuban cocktail.
This floral sorbet captures the essence of a mojito with a twist, using a hint of edible flowers for a refreshing and elegant finish.
- 4 h 30 min
- 6
- Intermediate
Ingredients
For the Sorbet Base
For the Lime Mixture
For the Mojito Infusion
For the Garnish
Preparation
Preparing the Sorbet Base
Make Sugar Syrup
Combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves completely.
Steep Mint and Flowers
Add mint leaves and edible flowers. Remove from heat and let it steep for 30 minutes.
Strain and Cool
Strain through a fine mesh sieve, discarding solids. Cool to room temperature.
Preparing the Lime Mixture
Combine Lime Juice and Zest
Mix the freshly squeezed lime juice with the lime zest in a large bowl.
Fold in Sorbet Base Mixture
Slowly incorporate the infusion from the sorbet base into the lime mixture.
Ensure the mixture is completely cool before adding any alcohol to prevent evaporation.
Chill the Mixture
Cover and refrigerate for at least 1 hour.
Placing the mixture in the freezer for a short time can speed up cooling.
Cooking Process
Churn the Sorbet
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
Freeze the Sorbet
Transfer the soft sorbet into an airtight container and freeze for at least 3 hours until firm.
Prepare the Garnish
Gently rinse mint leaves and edible flowers, then pat dry with paper towels.
Plating & Serving
Floral Cuban Mojito Sorbet with Fresh Mint and Lime
Floral Cuban Mojito Sorbet with Fresh Mint and Lime
Plate and Serve
Scoop the sorbet into chilled dessert bowls or glasses. Top with fresh mint leaves and a single edible flower for an elegant presentation.