Of all the different plants we grow each summer, I think my favorites are the herbs. With dill, mint, basil, thyme, and sage all growing in their own containers, we’re already enjoying using some of them (like mint in the Mojito Sorbet).
While mint isn’t my favorite herb, I enjoy growing it because it doesn’t require as much attention as other plants. With this particular plant, I basically stuck it in a pot and let it go. You can see how overgrown it has become already, with vines reaching out beyond the limits of its crowded container.
When making this sorbet with fresh mint, add the leaves with the boiling water, rum, and sugar and let them steep with the liquid for five minutes after you shut the heat off to pull the flavor out into the sorbet.
How firm your sorbet freezes depends on your water to sugar/rum ratio. The more sugar and rum you use, the less firm your dessert will be. Personally, I like my sorbet to be on the soft side (cut back on the sugar or rum to get a firmer end product).
- 2 cups water
- 1 1/2 cups sugar
- 2 tablespoons rum
- 1/2 cup mint leaves
- 1/2 cup lime juice
- In a pot over medium heat, combine the water, sugar, rum, and mint leaves. Stir occasionally to dissolve sugar until the liquid comes to a boil. Turn off heat and let the mixture sit for five minutes before straining and moving to the refrigerator to cool.
- After the liquid has cooled, follow the manufacturer's directions on your frozen dessert maker to freeze the dessert.