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Tequila-Lime Sorbet

Yield: 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

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 270
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 45
  • Fiber (g): 0
  • Protein (g): 0


  • 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.


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Reviews (1 review)

  • mfl | 05/09/2016

    This recipe does NOT work: the mixture will not freeze in an ice cream freezer because of the alcohol content. While the tequila gets boiled down by half, the 1/2 cup of the orange liquor is too much alcohol to enable the mixture to freeze. In addition it is so cloyingly sweet that the lime flavor disappears. What this recipe tested before being published?

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