Minted Lime & Rum Sorbet
- 4 limes
- 110g Tate & Lyle Golden Caster Sugar
- 725ml (1¼pts) water
- 40g mint leaves (8 extra for decoration)
- 3 tbsp light rum
HOW TO MAKE THIS RECIPE
- Using a vegetable peeler, finely pare the rind from the limes and place it in a small non-stick pan with the water and Tate & Lyle Golden Caster Sugar. Bring to the boil, reduce the heat down and stir occasionally until the Tate & Lyle Golden Caster Sugar has dissolved for 2-3 minutes. Remove from the heat, add the mint, cover and leave to steep for 10 minutes, then uncover and leave to cool.
- Meanwhile, squeeze the juice from the limes – you need 120ml (4floz).
- Strain the liquid into a shallow lidded plastic container, pressing well to extract all the flavour from the mint. Stir in the lime juice and the rum, cover and freeze for 1 hour. Stir the semi-frozen mushy mixture well, sides to middle, using a fork to break up the ice crystals, and freeze again. Repeat 3 or 4 more times until frozen, for about 4 hours.
- To serve, scrape the sorbet with a large fork, divide between glasses, then finely shred the reserved mint leaves, scatter over the sorbet and serve.