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Tequila-Lime Sorbet

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Yields 2-1/2 pints.

This cool, refreshing dessert is creamier when made in an ice-cream maker, but you can make it granita style (more like an Italian ice) without any special equipment.

  • 1-1/4 cups sugar  
  • 1-1/4 cups water
  • 1-1/2 cups tequila
  • 1 cup freshly squeezed lime juice
  • 1/2 cup Triple Sec
  • 1/2 cup light corn syrup
  • 1/2 cup water

In a saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool.

In a small saucepan, bring the tequila to a boil. Cook until reduced by half (most of the alcohol will boil off), about 10 minutes. Pour the tequila into a bowl and stir in the cooled sugar syrup, the lime juice, Triple Sec, corn syrup, and water.

Pour the chilled mixture into an ice-cream maker and process following the manufacturer’s instructions. Store, covered tightly, in the freezer.

For a granita-style dessert, pour the mixture into a shallow container. Freeze until a fair amount of ice crystals form, about 1 hour, and then stir vigorously with a fork to break them up. Repeat freezing and stirring every hour or so until the mixture is thoroughly frozen but slightly slushy, about 6 hours. Then allow the granita to freeze completely.

nutrition information (per serving):
Size : per 1/2 cup, Calories (kcal): 270, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 0, Sodium (g): 25, Cholesterol (g): 0, Fiber (g): 0,

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