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.
Melanie says
your blueberry mojito sorbet looks devine and delicious. I will try it. I love the mint too.
Linda says
Hi Lindsay! I just got an ice cream maker and remembered you have a blog. This sorbet looks delicious! I’m definitely going to try it.
Stephanie says
Looks fabulous! Great photos!
Sherry Dillinger says
Hope you save some for my next visit. Looks absolutely yummy!!
Mallory says
OMG, that looks so good! It sounds delicious but the colors are divine as well – so pretty!
Sheila says
I picked blueberries at PRC and could not wait to try this recipe. It was a huge hit! Love the mint flavor that comes alive in my mouth. Can't wait to make it again.
POPT says
The flavor here is crazy good! The fresh blueberries and mint really popped. Thanks for this amazing recipe.
Addielyn says
This looks delicious and I want to try it. Just one problem- the rum. Is there a way to make this without it and still have it taste good, or is it a must have? Please help!
Lindsay says
Addielyn – The rum is added to improve texture. Alcohol lowers the freezing point so the sorbet is easier to scoop and smoother. If you leave out the rum, the sorbet will probably freeze harder and need to thaw on the counter before eating. The flavor should be the same though. You could consider adding a little more sugar, which will also help with texture. One word of caution, frequent thawing and refreezing can lead to ice crystals, so the more you eat at once the better:) Enjoy!
Diego_spain says
Hola.es la primera recta que hago y el sabor es impresionante!!!!! Muchas gracias por compartirla y seguiré haciendo tus sorbetes y helados.
Un saludo desde España
Cat says
Well I made the base up tonight thinking Yay!! my Dad won't fancy this one 🙂 How wrong could I be??!! He is 84 doesn't drink cocktails or like ices in general, but boy he was all over this one and got grumpy when I said I wasn't sharing 😉 well I have to try it first right??!! Anyway love the smell and the pre-frozen flavour so looking forward to freezing it tomorrow. I think the peach & bergamot is next followed by strawberry and lime… Thanks for the inspiration 🙂
Jeanne Keller says
Took this wonderful sorbet to a potluck yesterday and it was a great success. A perfect taste of summer. I used frozen (thawed per directions) blueberries and there was no problem.The texture was firm yet easy to scoop and soft in the mouth, as you describe in comment above. Lovely, lovely! Thanks so much.
Lindsay says
I love sharing ice cream and sorbet with friends! So happy that you and the potluck guests loved this flavor as much as I do. I make this recipe over and over again. Great for summer. Enjoy!