Mojito granita

Mojito granita

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Mojito cocktails are popular because they combine the sweetness of sugar with the astringency of mint leaves and the citrus kick of limes, all of which are recreated here in this refreshing granita. These go down a treat in the summer and especially when we have 'Happy Hour' in our parlour.

Ingredients

Quantity Ingredient
500g caster sugar
3 limes, zested
80g mint leaves
170ml lime juice
60ml white rum

Method

  1. Mix the sugar with 500 ml water in a saucepan, then add the lime zest and bring it to the boil. Once the sugar has dissolved, add 50 g of the mint leaves and remove from the heat. Cover and leave to stand until cool.
  2. Once cool, refrigerate for 2–3 hours for the mint to infuse.
  3. Strain the chilled syrup through a sieve to remove the mint leaves.
  4. Stir in the lime juice along with the rum. Finely chop the remaining mint and add.
  5. To make a granita, pour the mixture into a shallow metal tray and put into the freezer. Every 3 hours, remove and break up the ice crystals with a fork, until ready to serve.
  6. Alternatively, to make into a sorbet, churn in your ice-cream maker.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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