glittyknittykitty

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August 05, 2006

Margarita sorbet

Tequila makes me happy!

OK so in my last post about soup, we kind of agreed that ice cream was just frozen soup. This may be stretching the definition slightly, as I am not sure you could ever call a cocktail soup (unless you served it in a bowl with a spoon of course), but I came up with this adaptation of lime sorbet during the humid pre-storm dense wet heat here recently. It made me think of the southern states and margaritas (no idea if that even makes sense, being of the British persuasion).

Finely grated rind of 2 limes
Juice of three/four limes
1.5 cups water
0.75 cups castor sugar
1.5 tablespoons golden tequila
0.5 tablespoons triple sec

Melt the sugar in the water over a low heat - use only half a cup of sugar if you don't like your sorbet quite sweet.

Leave to cool completely.

Place the finely grated zest of two limes in a jug with the juice of three/four limes (depending how tart you like your margarita) and the spirits.

Mix this cocktail mixture with the sugar water and freeze in a plastic container bigger than you think you will need. If you have an ice cream maker you are very lucky indeed. If not, leave for two hours, then take it out of the freezer, and whisk it. Do this every half hour or so until frozen. To serve take out of the freezer about ten to fifteen minutes before serving to allow the sorbet to soften. If this doesn't cool you down, nothing will.

Posted by glittrgirl at August 5, 2006 12:57 PM

Comments

Posted by: Skitten at August 6, 2006 11:41 AM

Posted by: glittrgirl at August 7, 2006 10:16 AM

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