Dissolve milk powder in water.
Mix some sucrose with the stabilizer and keep asside.
Combine all remaining sugars and disolve into the water.
Heat at 45°C before adding the mixture of sucrose-stabillizer.
Pasteurize at 85°C.
Chill quickly and let maturate for 4 hours minimum.
Blend well with the lime puree and the mint leaves, churn.
Add the frozen Mount Gay® rum after the sorbet starts to freeze.
After extraction, blast freeze to avoid ice crystals.
Churn the sorbet and pipe into the molds (90 g/eskimo).
Add the stick and blast freeze to avoid ice crystals.