Margarita Sorbet
Our truly frozen Margarita sorbet could well replace the drink and is bound to be much more refreshing. To ensure a pleasant consistency, a little gelatin is added to hold everything together (if you reduce the amount of alcohol, you might even skip the gelatin completely).
  • 400 + 50 ml (in total, a little less than 2 cups) water
  • 220 ml (a little less than 1 cup) fresh lime juice (about 7-8 lime fruits' worth)
  • 100 gram sugar
  • zest of three lime fruits
  • about 30 ml (about 1/10 cup) Cointreau (or Triple sec)
  • about 50 ml (about ⅕ cup) Tequila
  • about 1 sheet of gelatin
  1. Zest the lime fruits and put in a sauce pan together with about 400 ml of the water and the sugar.
  2. Bring to an almost-boil and ensure that all the sugar has dispersed. Set aside to cool and later, to chll in the refrigerator.
  3. Squeeze the lime fruits and set the juice aside to chill in the refrigerator.
  4. (Put the alcohol in the refrigerator too - it is best if everything is chilled)
  5. When the syrup and the juice have chilled for about 3-4 hours, prepare the gelatin mix:
  6. Put the gelatin in a cup of cold water and let it "bloom" for about five minutes or so.
  7. Put the remaining 50 ml of water in a sauce pan and bring to an almost-boil: when the time is right, add the gelatin sheet (dripping with water) and whisk until the gelatin has dispersed completely.
  8. Mix the chilled syrup with the lime juice and the alcohol, then add the gelatin liquid. Whisk well.
  9. Churn in your ice cream machine and enjoy!