frozen raspberry mojito sorbet
Shhhhh! Tell you a little not-so-well-kept secret?
I’m not actually here right now.
And yes, I know, this is “the internet” so here could really mean anywhere in the world… but I’m not even anywhere near a computer.
Couldn’t log on to the internet if I tried. (A statement that is only somewhat true. But still).
What I mean to say is that right as this lovely little post is going live, I’m likely to be sitting on a beach somewhere in the Cook Islands. Most likely on Rarotonga.
It’s not a holiday I’ve planned for long – oh no! But the Bean decided to up stumps and head over this way for five months and it would be uncharacteristic of me not to join her for at least a small portion of it.
And whilst the best part of it will clearly be that I get to see her, the second best thing will be the 27 degree weather and I’ll be basking in. A far cry from the low teens that we’ve been experiencing of late, and the perfect weather for this recipe that I’ll be making all (next) Summer long.
I’m going to keep this short because hey, I have some serious packing to finish off, but here’s what you need to know:
1. This stuff is tasty. Addictive even.
2. Nix the mint if you aren’t a fan. Actually, even if you are, I’d tone it down a little cos it gets a bit in your face after a while.
3. You can’t taste the rum. At all. Best remedy is to add more after serving for a raspberry mojito slushie.
4. Don’t feed this sorbet to kids. It’s not good for their brains.
5. Even better, add rum and frozen raspberries. Raspberry mojito slushie with bits! (see above picture. Ohhh yeahhh.)
Enjoy yourselves (this alcoholic sorbet might help!) – I’ll catch you on the flipside.
ps) You’ll have to excuse me, I’ve just got to include one more gratuitous shot of the goods.
pps) I’ll be back to food you can consume during this crazy Winter-in-Autumn business we’ve got going on in Sydney when I’m back.
- 1C white sugar
- 250ml water
- juice of 1 lemon200ml water frozen in an ice cube tray
- ½ bunch mint, finely chopped
- 300g frozen raspberries
- ½C rum (I used barcardi)
- Make the sugar syrup by combining the white sugar & 250ml water in a small pot over heat. Stir until the sugar is dissolved and then add half the raspberries. Let the sugar syrup simmer for five minutes without stirring. Let the syrup cool. It will have turned red but the raspberries won’t be all smooshed. Yet.
- Toss everything, including the cooled sugar syrup, into a blender and pulse until all the icecubes are crushed into shiny smithereens of red goodness. Keep blending until the mix gets frothy.
- Pour your mixture into a container and freeze for two hours.
- Remove the mixture from the freezer and blend it again to break down some of those large ice crystals.
- Repeat steps 3 & 4 one more time then freeze overnight. If you can wait. It’s just that delicious.