With this sorbet you have the refreshing coolness to ease the spice of your dinner. You have a perfect marriage of sweetness and tartness and you have tequila! If anything under the culinary moon exemplifies the sweet exotic taste of the Southwest, it is Tequila Sunrise Sorbet.
Due to the fact this sorbet does include a hefty amount of alcohol (tequila) you will want to prepare it a day ahead of time. Unlike non-alcoholic sorbets, when this one if finished in the ice cream machine it will have the consistency of a thick slurpee. The reason for this is alcohol does not freeze. To bring the sorbet to a scoopable thickness, it will need to be placed in the freezer overnight, this giving it a chance to freeze around the alcohol molecules.
Ingredients needed to make Tequila Sunrise Sorbet (makes about 2 cups):
- 1 cup sugar syrup (see Chef's Note)
- 1 1/2 cups orange juice
- 2 Tbs. Grenadine syrup
- 1/2 tsp. salt
- 2 Tbs. fresh lime juice
- 1/4 cup tequila
- In a medium bowl whisk together the sugar syrup, orange juice, Grenadine, salt and lime juice.
- Place the bowl in the refrigerator and chill 2 hours.
- Pour the mixture into an ice cream machine and churn 20 minutes.
- Add the tequila and churn 10 minutes.
- Spoon into a freezer-proof container and freeze about 24 hours before serving.
Chef's Note: To make sugar syrup simply combine equal amounts of sugar and water in a sauce pan and stir over medium heat just until the sugar melts and the water is clear. Remove the mixture from the heat and cool to room temperature. Go ahead make a few cups of this syrup as you can keep it in a glass container in the refrigerator for quite some time.
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