Strawberry Mojito Sorbet Recipe
Meet the ultimate summer sorbet! Made with fresh strawberries, mint, citrusy lime and a splash of rum, this strawberry mojito sorbet boasts an ultra creamy, velvety texture. Plus, this recipe only requires a few ingredients, it couldn't be easier to make, and it requires less than 30 minutes of hands-on time.
How to Make the Best Strawberry Mojito Sorbet
This strawberry mojito sorbet is the perfect way to cool down on hot summer days. The vibrant combination of fresh strawberries, mint, lime, and a splash of rum creates a refreshing frozen dessert that feels like a fancy cocktail in every bite.
What makes this recipe so special is its simplicity. You need just a handful of ingredients, most of which are probably already in your kitchen. The hands-on time is minimal—less than 30 minutes—making it ideal for entertaining or a spontaneous summer treat. The result is a sorbet with an incredibly creamy and velvety texture that’s hard to believe can be achieved with such simple ingredients.
Whether you’re hosting a dinner party or looking for a grown-up dessert, this strawberry mojito sorbet delivers restaurant-quality results with minimal effort. Serve it at the end of a meal or enjoy it as a refreshing palate cleanser between courses.
Strawberry Mojito Sorbet
Meet the ultimate summer sorbet! Made with fresh strawberries, mint, citrusy lime and a splash of rum, this strawberry mojito sorbet boasts an ultra creamy, velvety texture. Plus, this recipe only requires a few ingredients, it couldn't be easier to make, and it requires less than 30 minutes of hands-on time.
Ingredients
Sorbet
Instructions
Prepare Simple Syrup
- In a small saucepan, stir together the water, white sugar, mint sprigs and lime zest. Bring to a boil and then lower to a simmer.
- Stir to dissolve the sugar. Once the sugar dissolves, turn off the heat allow the mixture to steep for 10 minutes.
- After it steeps, remove the mint sprigs and stir in the lime juice.
Blend Strawberries
- As the simple syrup steeps, slice off the tops of the strawberries and cut in half.
- Place the prepared strawberries in a blender. Pour in the simple syrup and add corn syrup (if using).
- Blend until smooth. If your blender is on the small side, you might need to do this in two batches, but a large blender should be able to handle it all at once.
- Cover and store in the refrigerator for several hours until cold, preferably overnight.
Churn and Freeze
- Pour the strawberry pureé into an ice cream maker and churn according to the manufacturer's directions.
- In the last minute or two of churning, add the white rum.
- Pour the churned strawberry pureé into an airtight container and store in the freezer for several hours.
- Scoop and serve. Enjoy!
Notes
- This sorbet is best served when freshly scooped from the freezer
- For a non-alcoholic version, simply omit the white rum
- The sorbet can be made up to 2 weeks in advance