Mango Mojito Sorbet

*Note:*
– It’s best if you can freeze the bowl of your ice cream maker overnight prior to preparing this.
– This recipe can be made without adding rum.
– If you don’t have an ice cream maker, place blended ingredients into large covered bowl and put into freezer. Stir occasionally until frozen.
– Yields – 1 Quart of sorbet.

Peel mangoes with a vegetable peeler. Cut into uniform cubes, discarding peels and inner seed. Place cubed mango into food processor and puree until smooth. Set aside in a bowl.

Prep: Take 1/4 cup of packed mint leaves and chop into pieces. Zest one medium lime to yield 1 tablespoon of zest. Juice approximately 3 limes to get the necessary 4 tablespoons of lime juice.

In a small saucepan, bring to simmer 1/2 cup water and 1/2 cup sugar to create a simple syrup. Reduce heat to low and whisk in chopped mint leaves and lime zest. Let simmer for 5 minutes. Then, place in a bowl and refrigerate until cold.

In a blender, combine pureed mango, simple syrup (with zest and leaves still in it), lime juice, and rum. Blend together until smooth.

Pour into the frozen bowl of your ice cream maker. Follow manufacturer’s instruction for making sorbet. Typically allow 20 minutes for freezing to take effect. Serve immediately or place in an airtight container and put into freezer for later.

Garnish with mint leaves.