I'm having a very difficult time watching summer slip away. The hardest part about the whole thing is probably parting with all the refreshingly light and colorful treats the season has to offer.
I know it's time to move on, but what's the hurt in celebrating the end of a wonderful season with one last spoonful of something that throws you right back onto that beach, backyard, or rooftop and fills your nostrils with aromas of char-grilled barbecue, pies, and ice-cold watermelon? But my way of celebrating entails a little bit of rum...
Summer's not over until I say it's over, you hear?! Okay, I guess now that I've had some Mojito Sorbet, it's over.
1 cup fresh lime juice (5-6 limes)
2 cups water
1 cup sugar
1 cup fresh mint
zest of 2 limes
1/2 cup rum
(yield: about 1 quart)
Stir water and sugar together in a saucepan over medium heat. Bring to a simmer, and stir until sugar is completely dissolved. Add mint and lime zest, remove saucepan from heat, and let steep 1 hour.
Once the mixture comes to room temperature, cool in the refrigerator for at least 1 hour. Remove mint leaves, and stir in the rum. Pour mixture into ice cream machine, and freeze according to manufacturer's instructions. (My cuisinart took about 30 minutes). Transfer to a freezer-safe container, and freeze until ready to eat.
Who says you can't do mojitos via spoon?