Mojito MOJITO SORBET ON A STICK Ingredients Quantity (g) Sugars (g) Sugars (%) Lime juice 200 10,0 5% Water 519 0,0 0 Sucrose 196 196,0 100% Cold fruit base 50 50 40,0 80% White rum, three years old 35 14,0 40% Total 1000 260,0 26% You can substitute part of the sucrose with brown sugar, maintaining the same proportions. Other ingredients: mint leaves Instructions • Squeeze the limes until you have the amount of juice desired. • Add the zest of one lime to the juice. • Add the other ingredients – except the rum – to the juice, following the recipe proportions. Add mint leaves as desired to the mix. Let stand for a few minutes. • Add the rum and then start the aeration phase by using a powerful mixer to blend the mixture. • Use a confectionery funnel to quickly pour the mix into the steel moulds that have been precooled in the blast freezer for ice pops. • Insert the wooden sticks into the moulds using the stick holder. Allow to crystallize for about 30 minutes. • Once crystallization is complete, extract the mould and stick-holder assembly from the blast freezer and dip it into a tray of cold water to facilitate removal of the treats from the moulds. • Place the treats one by one on a tray covered with baking paper. • Place the sorbet on a stick in the display case for sale or store for later use. 59
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