If you are looking for a fresh, light, and original dessert, try this Mojito Cream. It is also perfect for children since it’s non-alcoholic, despite its name suggesting otherwise. I found it delicious, as did the people I had taste it. It is easy to make, does not require an ice cream maker, and is much smoother than the classic granita.
Other similar ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 2/3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Mojito Cream
- 7 oz water
- 1/3 cup sugar
- 2 limes
- A few leaves mint (I used about fifteen.)
Tools
- 1 Small Pot
- Juicer
- Immersion Blender
- 1 Container glass with lid
Preparation of Mojito Cream
Put the glass container in the freezer in which you intend to pour the blended mixture.
Pour the water into a small pot, add the sugar, and bring to a boil. Stir occasionally to perfectly dissolve the sugar. You can replace the granulated sugar with brown sugar if you prefer.
Meanwhile, squeeze the two limes.
Once it reaches a boil, remove the syrup from the heat and add the lime juice and the previously washed and dried mint leaves.
Let everything infuse until completely cool.
Once cold, blend with an immersion blender.
Remove the container from the freezer, transfer the syrup into it, and return it to the freezer for at least three hours, stirring the mixture every half hour to break the ice crystals. Below are pictures of how the Mojito Cream looks over time.
At the moment of serving, distribute the Mojito Cream into individual cups and garnish with a few mint leaves. Enjoy! Paola
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