by ScoopAdventurer
View
my 2 recipes »
Photo by ScoopAdventurer
ScoopAdventurer's Notes:
Expand1/4 cup fresh lime juice Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1/4 cup packed mint leaves Ask a question about this ingredient
1 pound fresh or frozen blueberries Ask a question about this ingredient
2 tablespoons white or light rum Ask a question about this ingredient
Combine lime juice, water, and sugar in a small saucepan and heat over medium. Stir frequently until sugar is dissolved. Remove from heat and add mint to pan. Cover and let sit for 20 minutes.
Ask a question about this stepMeanwhile, place blueberries in a blender or food processor and blend until smooth (if you are using frozen blueberries, defrost first). After mint has steeped in sugar mixture, remove mint leaves and pour into blender. Pulse until combined. Add rum and pulse. Place a fine mesh sieve over a medium bowl and pour sorbet base through the sieve to remove skin and seeds.
Ask a question about this stepCover bowl and place in refrigerator to fully chill, at least 4 hours or preferably overnight. Once chilled (the base may have gelled a bit so mix with a whisk), pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
Ask a question about this step
Dan is the founder of Kitchen Options
We made this recipe this weekend. We didn't have an ice cream maker, so we skipped those steps. But we tossed it in the freezer for a day or two and it was so good. The flavors are fantastic.