Light Rum Mojito Sorbet
A refreshing frozen dessert combining the bright flavors of light rum, lime, and fresh mint, perfect for hot summer days. This caribbean-inspired desserts ready in about 50 minutes layers water, granulated sugar, (from about 4 limes) fresh lime juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup water
- 3/4 cup granulated sugar
- 1/2 cup (from about 4 limes) fresh lime juice
- 1/4 cup light rum
- 15 leaves plus extra for garnish fresh mint leaves
- 1 tsp lime zest
Instructions
- Step 1: Combine 1 cup water and 3/4 cup granulated sugar in a small saucepan over medium heat. Stir occasionally and cook for 5 minutes until the sugar dissolves completely; remove from heat and cool to room temperature.
- Step 2: Tear 15 fresh mint leaves and add them to the cooled syrup. Cover and steep for 15 minutes to infuse mint flavor.
- Step 3: Strain out mint leaves and stir in 1/2 cup fresh lime juice, 1/4 cup light rum, and 1 tsp lime zest.
- Step 4: Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until the sorbet is smooth and frozen, about 25-30 minutes.
- Step 5: Transfer sorbet to a container and freeze for at least 2 hours before serving. Garnish with a sprig of fresh mint and a lime wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Light Rum Mojito Sorbet take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Light Rum Mojito Sorbet?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Light Rum Mojito Sorbet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Light Rum Mojito Sorbet for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Light Rum Mojito Sorbet?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
