Raspberry Mojito Sorbet

(Note: Prep time includes chilling and churning. Cook time is for making simple syrup. Additional time is required for freezing till firm.)

Heat the sugar with 1/2 cup of water. Reserve a few mint leaves and toss the rest in with the sugar and water. Heat until the sugar dissolves and let cool. Add the lime juice and zest to the sugar mixture.

Mix the raspberries with 1/4 cup of water in a blender. Chop the reserved mint leaves fine and add to the raspberries. Add the rum and the sugar mixture and blend just till combined. Chill in the refrigerator. Strain the mixture before pouring into the bowl of an ice cream maker. Freeze according to ice cream maker’s instructions and then place in a re-sealable container in the freezer until firm.

Serve with lime wedges on the side or more fresh raspberries. Or both. Go wild.