Lemon Sorbet with Fresh Blackberries and Mojito Syrup
Here’s another recipe from Eleanor’s cooking demonstration at Alumapalooza 2011, by popular demand:
1 pint Lemon Sorbet
1 dry pint fresh blackberries, clean & dry
Mojito dessert syrup (see recipe below)
fresh mint leaves for garnish
2 – 3 chocolate pizzelles for garnish
Divide the sorbet between dessert bowls or fancy glassware.
Top the sorbet with some of the fresh berries.
Drizzle approximately two tablespoons of Mojito dessert syrup over the berries & sorbet.
Garnish each serving with fresh mint and half a chocolate pizzelle
Mojito Dessert Syrup
8 oz. granulated white cane sugar
approximately 20 mint leaves
4 oz. water
4 oz. light rum
zest from two limes
juice from one lime
Place sugar and mint leaves in a small sauce pan.
Using the back of a wooden spoon, press the mint leaves into the sugar, bruising them.
Add the water, rum, lime zest and lime juice.
Stir well enough to dissolve most of the sugar.
Place pan on moderate-high heat and bring to a boil. DO NOT STIR
Lower heat to moderate-low and simmer until liquid is reduced by half. DO NOT STIR
Remove pan from heat and allow syrup to cool to room temperature.
Chill syrup until ready to use.