Romanian Blueberry Mojito Sorbet

A big fat cocktaily alcohol laced sorbet – when the mercury hits 38 this is just what the doctor ordered! Fresh mint, blueberries, lime and Rum in one nifty package. The alcohol probably undoes the healthy fructose hit, but anyhow it still scores on the ‘refreshment’ scale. If it melts faster than you can eat it, don’t worry… drink it up.

To get a decent sorbet it is best to make a proper syrup. This is not difficult, and I give both the fructose and the sugar recipe here. Fructose is now pretty widely available in Romania –I use the ‘Slu’ brand. So get yourself to the nearest market and scoop up the berries while they are at their best and whiz this one up up fast!


60ml fresh lime juice and zest (approx 2 limes)

90 ml water

150 g sugar or 100 g fructose

a handful of mint leaves (washed) approx 15 g)

500g fresh blueberries

30ml white or light rum

Step One: make the syrup

Remember to cool this down after making it. I once (probably quality checking the Rum) poured hot syrup over my fruit, resulting in a slightly ‘cooked’ flavor, which is not what you want.

Combine lime juice, water, and sugar in a small saucepan and heat over a medium flame.  Stir frequently until sugar is dissolved. Leave to cool until a finger can be comfortably in the mixture for about 20-30 seconds.

Step Two: Blitz everything together

Place blueberries, mint, the syrup and lime zest in a blender or food processor and blend until smooth. Pulse until combined.  Add rum and pulse.  I quite like to see pieces of fruit so I give it a rough pulse. If you prefer a more “baby food” pure texture then pulse until you are happy.

Step Three: Freeze and churn

For the gadgetistas, switch your ice cream machine on to cool down at least 20 minutes beforehand. Pour the gloopy fruit and syrup mixture into the machine and churn according to the machine’s instructions (I churn mine for approx 1 hour). Turn into a plastic container and cover with some greaseproof paper before putting on the lid (prevents frost damage and large ice crystals forming on the surface).

No ice cream machine – pour the gloop into a fairly shallow container and freeze until the middle is just solid (approx 1 hour). With a fork break up and smush the semi solid ice cream and re-freeze. You can repeat this process but life is short and this sorbet is usually fine with just one forking over.

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