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frozen raspberry mojito sorbet

May 16, 2011

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.

Shez xx

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.

raspberry mojito sorbet
Recipe type: Cocktail
 

Ingredients
  • 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)

How to make it
  1. 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.
  2. 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.
  3. Pour your mixture into a container and freeze for two hours.
  4. Remove the mixture from the freezer and blend it again to break down some of those large ice crystals.
  5. Repeat steps 3 & 4 one more time then freeze overnight. If you can wait. It’s just that delicious.


  • #1
    May 16th, 2011

    Hold on, didn’t you just come back from a holiday? So unfair! Bugger this beautiful sorbet I’d easily scoff in a second, I want to be on that beach in the Cook Islands as well!

  • #2
    May 16th, 2011

    Hope you’re having a wonderful time with your sister – and you beter be sampling some of this gorgeous sorbet! I adore fresh fruity flavours of sorbet in general but this grown up version tops the list! Yum!

  • #3
    May 16th, 2011

    mmm….alcoholic sorbet….you should start selling them at zeta haha!

  • #4
    May 16th, 2011

    Stealth, gloating, and a liberal dose of alcoholic anaesthetic – what are you, a ninja?!?!?!

    I bite my thumb at your lack-of-virtual-presence and shiver a little more.

  • #5
    May 16th, 2011

    too cold for that sort of thing here! xx

  • #6
    May 16th, 2011

    omg this looks lovely.. too bad im frezzi and wont get to enjoy this reciep until next summer ><

  • #7
    May 17th, 2011

    You know what, due to how the post was started, the rest of it read in my mind in hushed tones for some reason :)

    Ah, alcoholic sorbets. All the fun of drinking and desserts in one!

  • #8
    May 18th, 2011

    I love the deep red colour, and an alcoholic dessert to boot, yummy. Have a great holiday.

  • #9
    May 23rd, 2011

    braiiiiins!

  • #10
    May 26th, 2011

    This looks amazing, two of my favourite things in one delicious sorbet. Genius!

  • #11
    May 26th, 2011

    Yes please!

  • #12
    May 27th, 2011

    look sgreat! enjoy yur getaway

  • #13
    June 4th, 2011

    YUMMY~~~^^
    it can be another dish in my muz try list^^

  • #14
    June 6th, 2011

    Jealous in six different ways… :<

  • #15
    June 23rd, 2011

    Don’t know what I’m more jealous over — the Cook Island holiday or the vibrant picks of your raspberry mojito sorbet? Ok, I lie — it’s definitely the holiday! But the sorbet does look equally tempting, but I will have to wait out winter before I indulge. Or maybe I should just arrange three heaters in the lounge room and have at it anyway? Hope you enjoyed yourself over there.

  • #16
    June 30th, 2011

    Ha ha. Funny, reading this when you weren’t even there. Well, you’d be there now because it’s now June, but you know what I mean?

    I love the look and sound of this sorbet. So refreshing. But may keep this recipe tucked away for a few more months until the sun comes back out again. :)

  • #17
    July 7th, 2011

    Uh oh… I have all of these ingredients at my disposal. I might have to quit work early and eat boozey sorbet. :)

Shez