One of the most famous cocktails from Cuba is the mojito. Using the same base, you can also prepare mojito sorbet, a recipe with an intense and aromatic flavor. This treat is for adults only, as it is made with white rum. Rum is one of Cuba's signature beverages, and...
Ingredients
lime peeled and without skin4
brown sugar100g
mint or spearmint2tbsp
white rum200mL
sparkling mineral water100mL
ice800g
Nutrition (per serving)
Calories
192.8kcal (9.64%)
Protein
0.1g (0.2%)
Carbs
50.0g (18.2%)
Sugars
50.0g (99.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Cuban Mojito Sorbet
- Step 1
Wash the limes thoroughly, peel them, and remove the skin.
- Step 2
Place the cubed limes, brown sugar, and mint or spearmint into a blender. Blend for one minute.
- Step 3
Add the white rum, sparkling mineral water, and ice. Blend until the ice is crushed and the mixture has a creamy texture.
Nutrition (per serving)
Nutrition (per serving)
Calories
192.8kcal (9.64%)
Protein
0.1g (0.2%)
Carbs
50.0g (18.2%)
Sugars
50.0g (99.9%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For an extra refreshing touch, chill the glasses before serving the sorbet.
Adjust the sweetness by adding more or less brown sugar according to your taste.
FAQS
Can I make this recipe non-alcoholic?
Yes, you can replace the white rum with additional sparkling mineral water or a non-alcoholic mojito-flavored syrup.
Can I use regular sugar instead of brown sugar?
Yes, but brown sugar adds a deeper, caramel-like flavor that complements the mojito sorbet.
How do I ensure the sorbet has a creamy texture?
Blend the mixture thoroughly until the ice is finely crushed and well incorporated with the other ingredients.
Can I prepare this in advance?
It's best served immediately after blending, but you can freeze it for a short time and re-blend before serving if needed.
What type of mint works best for this recipe?
Spearmint is traditionally used, but any fresh mint variety will work well.
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