Ultra-refreshing and beautifully fragrant, our lime and rum sorbet makes for the perfect summertime snack, and its great for picnics and parties! Why not serve this sparkling rum and minted lime sorbet with a small, crisp biscuit?
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.
Serve your lime sorbet immediately to enjoy a softer texture. If you freeze your sorbet in a sealed container, be sure to leave the hard frozen sorbet for a few minutes so that it can thaw before serving.
Ingredients – 5 items
Fairtrade Tate & Lyle Golden Caster Sugar
(8 extra for decoration)
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