We love Mexico, and Cinco de Mayo is one of our favorite celebrations for three reasons: Tacos, Tortillas and Tequila. We’ll take all of the above in any variation, combination, and situation. You can bet your bottom Peso that we’ll be rounding off Cinco de Mayo with this Margarita Sorbet from @epicurious. When we invite friends over for dinner they’ll usually say, “Yes, we’d love to come and will you have the Margarita Sorbet?”
This is super simple to make and it’s a great one to make in advance. In fact, you really should plan to make it at least a day ahead of serving so that it can freeze properly. It won’t become very firm because of the alcohol content but freezing it overnight helps. If you have an ice cream maker, awesome! If not, use a fork and make it a granita.
As always, enjoy with caution. This dessert has been known to tip the scales and make our dinner guests dance on the table (the best kind of parties!) so make sure you line up the Ubers!
Ingredients for 6-8 servings:
2 cups (475 ml) water
1 cup (190 g) sugar
2/3 cup (155 ml) freshly squeezed lime juice
6 tablespoons (90 ml) triple sec
6 tablespoons (90 ml) tequila
zest of one organic lime
Maldon Sea Salt
In a heavy saucepan over medium heat, stir the water and sugar until the sugar has dissolved. Once it has dissolved, increase the heat and bring it to a boil. When it comes to a boil (you’ve made simple syrup!) transfer the syrup to a bowl. Add the lime juice, triple sec, tequila and lime zest. Cover and refrigerate for at least 2 hours.
If you have an ice cream maker, follow the manufacturer’s instructions to churn the sorbet and transfer to a freezer proof container. Freeze for at least 6 hours before serving.
If you don’t have an ice cream maker, transfer the sorbet mixture to a shallow, freezer-proof bowl. Every two hours or so, scrape a fork through the mixture to loosen up those ice crystals.
Serve in your favorite chilled cocktail glasses with a sprinkle of Maldon Sea Salt. Raise your glasses to Mexico for bringing us the Margarita!