White Rum Mojito Sorbet
A refreshing mojito-inspired sorbet bursting with fresh lime, mint, and bright white rum flavors to cool you down on warm days. This caribbean-inspired desserts ready in about 40 minutes layers white rum, fresh lime juice, granulated sugar 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 140 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
- 1/2 cup white rum
- 1 cup fresh lime juice
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup, packed fresh mint leaves
- 1 tbsp lime zest
Instructions
- Step 1: In a small saucepan, combine 1 cup water and 1 cup granulated sugar over medium heat. Stir gently until the sugar dissolves completely and the syrup is clear, about 3-4 minutes. Remove from heat and let cool.
- Step 2: In a blender, add 1/2 cup fresh mint leaves and 1/2 cup of the cooled sugar syrup. Blend on high for 30 seconds until the mint is finely pureed and the syrup is bright green.
- Step 3: Strain the mint syrup through a fine mesh sieve into a mixing bowl, pressing to extract all liquid and discard solids.
- Step 4: Stir in 1 cup fresh lime juice, 1 tbsp lime zest, 1/2 cup white rum, and the remaining 1/2 cup sugar syrup. Mix until fully combined.
- Step 5: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth sorbet consistency, about 20-25 minutes.
- Step 6: Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does White Rum Mojito Sorbet take to make?
Total time is about 40 minutes (15 min prep + 25 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 White 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 White 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 White 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 White 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.
