金食 ❤ 棠

MOJITO

Makes 4 servings

1/2 cup sugar

1/2 cup freshly squeezed lime juice

1 bunch mint, leaves only

1/4 cup plus 1 tablespoon light rum

1 teaspoon unflavored gelatin

1.Bring the sugar and 1/2 cup water to a boil in a small saucepan; stir until the sugar has dissolved.  Let cool.

2.Stir the lime juice into 1/2 cup of the sugar syrup.  Pour into a metal loaf pan and place in the freezer.  Stir occasionally with a fork, until the lime mixture is frozen and granular, 2 to 3 hours.

3.Prepare an ice-water bath in a small bowl.  Bring a small saucepan of water to a boil.  Add the mint leaves and blanch until tender, 2 to 3 minutes.  Drain the leaves and add to the ice-water.  Let cool and drain again.  Squeeze the leaves to remove any excess water.

4.Combine the blanched mint leaves, the rum and the remaining sugar syrup in a blender and purée until smooth.

5.Sprinkle the gelatin over 1 tablespoon cold water in a cup; let soften for 5 minutes.

6.Warm together the gelatin and 1/4 cup of the rum-mint mixture in a small saucepan just until the gelatin has dissolved.  Stir in the remaining rum-mint mixture.  Pour into four champagne flutes so that each is about one-third full and refrigerate until just barely set, about 30 minutes.  Top off each mojito with the lime granité and add light rum to taste.  Stir before drinking.