Margarita Sorbet

"I am posting this for the Zaar World Tour 2006. I have yet to make it but it sounded fun, kinda like a grown up version of the jello shot???!!! Cooking time includes chill time. The recipe calls for 1 envelope of Knox unflavored gelatin, and I wasn't sure what size it was so the .25 oz is my best guesstimate."
 
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photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6 photo by Cook4_6
Ready In:
7hrs 15mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • In medium saucepan, mix unflavored gelatin with sugar, blend in 1 cup water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
  • Stir in remaining 3/4 cup water, lime juice, tequila and triple sec. Pour into a 9-inch baking pan and freeze until firm (about 5 hours).
  • In a food processor, in two batches, process mixture until smooth. Return to baking pan, then freeze until firm (about 2 hours).
  • Served in sugar rimmed dessert dishes and garnish with lime peel.

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Reviews

  1. CaliforniaJan
    I made this for ZWT 5 Tex/Mex and loved it. I did everything as stated through freezing the sorbet in the pan. When I looked at it, it looked ready to eat to me, so I didn't process it and refreeze it. It is a very delicious adult dessert!
     
  2. Kittencalrecipezazz
    we thoroughly enjoyed this with some friends over the weekend, and I look forward to making it again soon, thanks for sharing Kim!
     
  3. Cook4_6
    Most Excellent! I made this exactly as the recipe called out and it turned out fabulous! I have to admit that while Margaritas are good, they are not my favorite drink. This however, is a perfect texture, perfect taste and is time consuming (wait time), but VERY easy to make! Cinco de Mayo here I come! Made for Spring PAC 2008! Okay, so I made this again (and again) and had 2 small scoops left. I put one scoop in the bottom of a short glass and filled it with Gingerale. Good that way too!
     
  4. evelynathens
    Really good - very refreshing - and not too sweet. Enjoyed this as one of the desserts for our Mexican Dinner. I used my Ice Cream Maker rather than freezing in a tray as the recipe stated. Took about 15 minutes to get slushy (which is when I served it).
     
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