This sorbet is seriously one of my best scoop creations yet. Fruity, full of citrus, with a hint of mint, and smack of rum, this sorbet tastes exactly like the real thing. If you live in New Orleans (like me) you may have visited the St. Joe’s bar from which this sorbet is inspired. At this bar they muddle fresh blueberries and mint into mix of sugar and alcohol for a truly refreshing drink. With all of the blueberries in my fridge after picking my own, how could I pass up the opporutunity to make an equally refreshing scoop?
I hope you enjoy my version of the Blueberry Mojito. Eat a scoop by itself and you will be more than satisfied, but I also suggest topping it with some fresh blueberries and mint or serving it with a side of Mint Ice Cream for a double treat. Enjoy!
Blueberry Mojito Sorbet
Makes about 1 quart
1/4 cup fresh lime juice
1/4 cup water
3/4 cup (150 grams) sugar
1/4 cup packed mint (10 g)
1 pound fresh or frozen blueberries (about 1 1/2 pints)
2 Tablespoons white or light rum
Combine lime juice, water, and sugar in a small saucepan and heat over medium. Stir frequently until sugar is dissolved. Remove from heat and add mint to pan. Cover and let sit for 20 minutes.
Meanwhile, place blueberries in a blender or food processor and blend until smooth (if you are using frozen blueberries, defrost first). After mint has steeped in sugar mixture, remove mint leaves and pour into blender. Pulse until combined. Add rum and pulse. Place a fine mesh sieve over a medium bowl and pour sorbet base through the sieve to remove skin and seeds.
Cover bowl and place in refrigerator to fully chill, at least 4 hours or preferably overnight. Once chilled (the base may have gelled a bit so mix with a whisk), pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.