Margarita Sorbet with Simple Syrup Recipe - dummies

Margarita Sorbet with Simple Syrup Recipe

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Delicious, fresh fruit ices play an important role in the Mexican diet. The ingredients for this sparkling, tart, lime and tequila sorbet should be on the shelf of any well-stocked Mexican-style pantry.

[Credit: ©]
Credit: ©

Special tool: Ice-cream maker

Preparation time: 10 minutes, plus 30 minutes chilling for syrup and 1 hour for tequila mixture

Yield: 4 servings

1-1⁄2 cups tequila

1 cup freshly squeezed lime juice

1⁄2 cup Triple Sec

1⁄2 cup light corn syrup

2 cups Simple Syrup (see the following recipe)

1⁄2 cup water

  1. Pour the tequila into a small saucepan and bring to a boil.

  2. Cook until the tequila is reduced by half (most of the alcohol boils off).

  3. Pour into a bowl and stir in all the remaining ingredients.

  4. Refrigerate until cold.

  5. Pour the chilled mixture into an ice-cream maker and process according to the manufacturer’s instructions for sorbet.

  6. Store in the freezer.

Simple Syrup

Cooking time: 5 minutes

Yield: 2 cups

1-1⁄4 cups sugar

1-1⁄4 cups water

  1. Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves.

  2. Let cool.

  3. Store the syrup in the refrigerator.