Margarita Sorbet
Ingredients
- 1 cup white sugar
- 4 medium limes, zested
- 3 cups cold water
- 1 cup freshly squeezed lime juice
- 2 tablespoons triple sec
- ⅓ cup tequila
- coarse-grain sea salt for rim of glass
- lime wedges for garnish
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Instructions
- 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.
Source
Original recipe: View Original