Apple infused with mojito
In this recipe, the apple is infused with the flavours of a classic mojito for a special way to serve a mojito cocktail. Makes 180g.
🍽️ Makes 180
Ingredients
| 100 g | cane sugar |
| 100 g | water |
| 20 leaves | mint |
| 50 g | white rum |
| 20 g | lime juice |
| 120 g | apples, Pink Lady |
Instructions
- Bring the cane sugar and water to the boil and allow to cool.
- Blanch the mint in the boiling syrup for five seconds before immediately placing in ice water to cool.
- Purée the blanched mint and the syrup in a blender and drain in a fine-meshed sieve.
- Allow the mint syrup to cool.
- Mix 150g of mint syrup with the rum and lime juice.
- Chop the apples into the desired size, or as seen here, in neat slices with the peel still on.
- Place the apples and the mojito mixture in a shallow tray that fits in the vacuum sealer machine.
- Pull vacuum twice, allowing the apple to first expand and then suck up the mojito mixture.
- Allow to infuse in the refrigerator for at least four hours until the apple slices are completely translucent.
Serving suggestions:
- As a garnish with a dessert or, as in the photo, as an aperitif on shaved ice with mint and lime zest.
- In a dessert with rum baba, cane sugar meringue, and mint.
- Delicious served with dark chocolate, caramel, and sea salt.