Gastronomixs

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.

Apple infused with mojito

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

cane sugar

100

g

water

20

leaves

mint

50

g

white rum

20

g

lime juice

120

g

apples, Pink Lady

Preparation method

  • 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.

Previous page