ice cream maker
2 1/2 cups cold water, divided
1/2 cup sugar
grated zest of 3 limes
1 1/2 cups cold fresh lime juice
1/2 packet (1/2 tablespoon) gelatin
1 1/2 ounces cold (refrigerated) Cointreau
2 1/2 ounces cold (refrigerated) white tequila (I used Tequila Partida Blanco)
- Make the syrup. In a medium saucepan, combine 2 cups water and the sugar and lime zest and simmer over medium heat until the sugar is completely dissolved, about 5 minutes. Remove the pan from the heat, cover it, and steep for at least 15 minutes.
- Cover and chill the syrup for at least 4 hours.
- Once the syrup is completely cold, add the juice. Pour the cold lime juice into a large bowl. Stream the cold syrup into the juice and whisk until combined.
- Dissolve the gelatin in the remaining 1/2 cup of cold water. Pour 1/2 cup of cold water into a small saucepan and evenly sprinkle the gelatin on top of the water. Allow to sit for about 2 minutes so that the gelatin can absorb as much water as possible. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes.
- Spike the syrup with cold Cointreau, tequila, and gelatin mixture. Pour the gelatin into a mixing bowl and whisk in the cold alcohol until combined. Whisk until thoroughly blended.
- Churn the sorbet for at least 20 minutes. Due to the alcohol content, you may wish to churn it longer to get the desired thickness. If you don't want to serve it immediately, or you want a firmer texture, transfer it to a freezer-proof container and freeze for several hours before serving.
Recipe courtesy of Ice Cream Happy Hour by Valerie Lum and Jenise Addison
Mexico [ print this recipe for Margarita Sorbet ]