Sorbet · Citrus & Bright · Nº 49
Lime Mojito
Sorbetto mojito
The bar classic, rebuilt for a spoon: lime, fresh mint and a measured pour of rum. It churns into the most cooling sorbet in this chapter.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sugar, trehalose, maltodextrin, dextrose, skim milk powder, and stabilizer together until evenly combined.
Warm the water to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the lime juice, rum, and 0.88 oz (25 g) washed mint leaves with all stems removed. Use an immersion blender in short pulses for no more than 10 seconds, then strain immediately through a fine sieve to remove the mint.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
