Tequila Lime Sorbet
Alyson Stringer (originally from Mesa Mexicana)
Yield: 2 1/2 pints
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
2 Tbsp. chia seeds* (optional)
Make a simple syrup by combining the first two ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Set aside to cool. Pour the tequila into a small saucepan and bring to a boil. Cook until reduced by half (most of the alcohol will boil off). Pour into a bowl and add all of the remaining ingredients.
Refrigerate until cold. Pour chilled mixture into an ice cream maker and process according to manufacturer's instructions. Store in freezer.
*Chia seeds are tiny gray-white seeds, smaller than sesame, sold in the spice section of some Mexican markets and health food stores. If you cannot find them, don't let that keep you from making this refreshing sorbet — they are mostly for texture rather than taste.
Yield: 2 1/2 pints
This refreshing clear sorbet is a perfect way to end a spicy Mexican meal. I use light agave syrup in place of the corn syrup. (Dec 1999)
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
2 Tbsp. chia seeds* (optional)
Make a simple syrup by combining the first two ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Set aside to cool. Pour the tequila into a small saucepan and bring to a boil. Cook until reduced by half (most of the alcohol will boil off). Pour into a bowl and add all of the remaining ingredients.
Refrigerate until cold. Pour chilled mixture into an ice cream maker and process according to manufacturer's instructions. Store in freezer.
*Chia seeds are tiny gray-white seeds, smaller than sesame, sold in the spice section of some Mexican markets and health food stores. If you cannot find them, don't let that keep you from making this refreshing sorbet — they are mostly for texture rather than taste.