In the northern hemisphere people are celebrating the arrival of summer. The month of June in particular is the time to celebrate Fathers Day, graduations and for many the end of the school year.
By Alisha Randell
Officially summer begins with summer solstice on June 21st where we enjoy the longest period of daylight. This brings with it an almost instant desire to be outdoors. Al Fresco dining, BBQ’s, picnics, swimming pools and beaches quickly become the fashion.
The Mojito is a classic Cuban cocktail famed as the favorite drink of Ernest Hemingway. And let’s not forget this cocktails Hollywood moment when Bond offers Jinx a cocktail and says “Mojito? You should try it” in the 2002 film Die Another Day.
The cocktail is classically prepared with white rum, sugar cane juice, lime juice, Cuban or apple mint/Mentha nemorosa and sparkling water. The mixture is then lightly crushed to release the essential oils of the mint.
Our sorbet however has a green tea base that is flavored with mint, lime and refreshing cucumber. I found this tea while shopping at a local farmers market and instantly fell in love. Given my immediate attraction to this tea, upon my arrival back home out came the ice tea pitcher. For the ice tea I lightly seasoned with some dehydrated cane juice, a splash of fresh lime and some fresh apple mint from my garden. While sipping my tea and contemplating my next kitchen creation, it hit me…A mojito sorbet!
- 5 cups (1200 ml) prepared tea, chilled
- 1 cup (240 ml) fresh lime juice
- 2 cups (480 ml) evaporated cane juice, or raw sugar
- 2 Tbs (30 ml) lime zest, divided
- 4-5 large apple mint leaves, torn
- 8-10 slices cucumber
- 2 Tbs (30 ml)white rum, optional
- A pinch of salt
- Ice cream maker
- Begin preparing a simple syrup by placing tea, sugar and half of the lime zest into a medium sized saucepan.
- Over medium heat, simmer this mixture until the sugar has completely melted.
- Remove from heat and all remaining ingredients except for rum and remaining lime zest. (These ingredients will be added at the very end).
- Allow this mixture to rest for 20 minutes then chill in refrigerator 4-6 hours or overnight.
- Once mixture has completely chilled, stain through a fine mesh sieve to remove all solids.
- Your mixture is now ready for your ice cream machine.
- Follow your machines manufacturer instructions for sorbet.
- The mixture will typically reach desired consistency in about 20 min.
- Once you have reached desired consistency, add remaining lime zest and rum until incorporated.
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.