Gastronomixs

Apple mojito

Apple mojito

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Ingredients

2

 

apples, Pink Lady or Kanzi

100

g

granulated sugar

100

g

water

20

leaves

fresh mint

50

g

white rum

20

g

lime juice

Preparation method

  • Bring the cane sugar and water to the boil and allow to cool.
  • Blanch the mint in boiling water for 5 seconds before immediately placing in iced water to cool.
  • Purée the mint and the syrup in a blender and drain in a fine sieve. Allow the mint syrup to cool.
  • Mix 150g of mint syrup with the rum and lime juice.
  • Cut the apples in the desired shape (in this case thin slices unpeeled) and place them with the syrup in a low container that fits in the vacuum-sealing machine.
  • Pull vacuum twice in the vacuum machine. The vacuum process first causes the structure of the apple to open up before the apple is completely impregnated with the mojito at the end of the process.
  • Allow to infuse in the refrigerator for at least 4 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

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