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Freezer Method.
Place an 8 or 9 inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30 minutes.
Puree the mango and pineapple juice in a blender till smooth. Pour in the agave syrup and lemon juice and mix just till incorporated. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan.
Freeze until the edges of the puree are firming and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every thirty minutes until the mixture is frozen, about 2 to 2 1/2 hours.
For the mojito muddle:
Place the mint leaves , and one tablespoon each of the agave syrup and lime juice in a glass and crush or “muddle” them with the blunt end of a wooden spoon till the mint is broken up and releases its’ juices. Stir in the remaining agave syrup, lime juice and rum. Adjust to taste.
To serve , scoop the sorbet into decorative glasses, such as martini glasses and divide the mojito muddle evenly over each.
Serves about 6
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