Tequila Sherbet Recipes

MARGARITA SORBET

Steps:

• Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
• Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
• Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
• Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
• Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

LIME SHERBET MARGARITAS

Steps:

• 1. Put all ingredients in blender, and blend until frothy. Serve immediately.

TEQUILA SHERBET

Steps:

• Combine sugar and water in a saucepan.
• Bring to a boil and cook for approximately five minutes.
• Stir in lime peel and lime juice.
• Remove from heat and pour into a frezzer tray.
• Freeze until mixture is thick and not completely frozen.
• Remove mixture and place in a blender.
• Add Tequila, egg whites and salt.
• Blend thoroughly.
• Put mixture back into freezer tray and freeze until firm.
• Serve in individual dessert dishes with a twist of lime peel for garnish.
• I like to serve them an a Margarita Glass dipped in green coarse salt that I added a drop of food coloring to and garnished with a fresh sprig of mint.