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Minted Lime & Rum Sorbet
Ultra-refreshing and beautifully fragrant, serve this sparkling sorbet with a small, crisp biscuit.
CATEGORIES:
- ice creams & sorbets
- summer
- dessert
- vegetarian
- vegan
NUTRITION INFORMATION
Minted Lime and Rum Sorbet
|
Values per serving |
Women`s GDA per serving |
Typical GDA Values (Women) |
|
|
Energy (cal) |
71 |
3.6% |
2000 kcal |
|
Energy (kj) |
298 |
N/A |
|
|
Protein (g) |
Nil |
Nil |
45g |
|
Carbohydrates (g) |
14.3 |
6.2% |
230g |
|
of which sugars (g) |
14.3 |
15.9% |
90g |
|
Fat (g) |
0.1 |
0.1% |
70g |
|
Of which saturated fat (g) |
Nil |
Nil |
20g |
|
Fibre (g) |
0.9 |
3.8% |
24g |
|
Salt (g) |
0.0 |
0.6% |
6g |
YIELDS
8
PREPARATION
20 mins
COOKING
2-3 mins
INGREDIENTS
- 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.
CHEF'S TIP
If you like this sorbet, why not try out our Redcurrant Sorbet? Or for something a little fancier, Pink Grapefruit and Champagne Sorbet!
