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Summer Splash Mojito Sorbet

Try Matthew's sorbet dessert!


  • 1 x cup water

  • 1 x cup natural sweetener (eg Natvia for baking)

  • 1 x cup (packed) mint leaves

  • ¼ x cup grated lime zest

  • ½ x cup freshly squeezed lime juice

  • 1 ½ x cups citrus-flavoured sparkling water

  • 2 x tbsp. rum essence


  • 1.

    Heat the water and natural sweetener in a saucepan over medium heat and stir until the sweetener is dissolved

  • 2.

    Bring the mixture to the boil then take it off the heat

  • 3.

    Place a few mint leaves at a time in the palm of one hand and bruise them by clapping the other slightly cupped hand on top. Drop the bruised mint leaves into the water-sweetener syrup and steep the mint leave for 20 minutes. Set the mixture aside to cool, and strain out the mint leaves

  • 4.

    Pour cooled mint mixture, lime zest, lime juice, sparkling water, and rum essence into a bowl and mix well – sample with a tsp. and add shredded mint leaves or sparkling water to taste

  • 5.

    Pour into an ice-cream maker, and freeze according to manufacturer’s instructions

  • 6.

    Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet

  • 7.

    Let hard-frozen sorbet thaw a few minutes before serving

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