Yield: Yields about 1 quart
Like a frozen version of the citrus-y tequila cocktail, this light, tart sorbet is the perfect ending to a summery menu of Mexican favorites.
Make Ahead Tips
You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Ingredient tip: Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.Instruction Tip: No ice cream maker? No problem. You can freeze the sorbet base into a granita (light, flaky shaved ice): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scrape the granita with the fork and scoop into bowls to serve.
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