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1
For the Garlic Mojito Sorbet: In a saucepan, combine the water, sugar, and garlic.
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2
Bring to a boil and cook for 5 minutes, until sugar is dissolved, but not at all colored.
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3
Remove from the heat, strain, reserving garlic, and cool completely.
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4
Mash the reserved garlic in a mortar and pestle and set aside.
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5
In a blender, combine the cooled sugar water, lime, mint, and rum.
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6
Blend until well combined.
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7
Add the soda water and place in an ice cream machine.
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8
Process according to manufacturer's instructions.
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9
For the Brittle: Line 2 baking sheets with parchment or waxed paper.
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10
Combine the water and sugar in a large nonstick heavy-bottomed saucepan over medium-high heat.
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11
Stir to dissolve the sugar, 4 to 5 minutes.
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12
Add the corn syrup, honey, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes.
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13
Continue stirring until the mixture reaches 290 degrees F on a candy thermometer.
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14
Remove the pan from the heat.
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15
Add the butter, reserved garlic puree, and baking soda and stir until the butter is completely melted, about 1 minute.
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16
Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula.
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17
Let cool completely.
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18
Break the brittle into shards.
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19
Scoop the sorbet into decorative glasses.
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20
Place a shard of brittle in the sorbet and garnish with mint sprigs and/or lime.
