Strawberry Margarita Sorbet
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Another goodie from my gourmet aunt! Sooo good on a hot summer night, Valentine's dinner, or brunch. Prep time does not include chilling syrup or using ice-cream maker, as that varies.
- Ready In:
- 1 cup sugar
- 2 cups hot water
- 2 pints strawberries
- 6 -8 tablespoons lime juice
- 6 tablespoons tequila
- 1⁄4 cup triple sec
- Dissolve sugar into water; cool.
- Puree strawberries in blender.
- Mix in lime, tequilla, and Triple Sec.
- Stir sugar syrup into fruit mixture.
- Refrigerate until well-chilled.
- Finish in ice-cream maker, according to model directions.
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Ooooooh yeah, so tasty! My ice cream maker died (I tested it just before putting this in, motor sounds but no turning), so I just put it in the freezer. I should have put it in a pan (see Funandsweet623 review) because it took FOREVER to freeze/set in a tall cylinder. I used frozen strawberries to cool the simple syrup so this was pretty cold when I put it in the freezer. It needed about 4 hours in the freezer before I could call it a sorbet with a straight face. I used 6 Tbs lime juice and HALF the alcohol (3 Tbs tequila and 2 Tbs triple sec) because I put this in a pretzel crust (recipe #131126) and served it to family including children.<br/><br/>The smell was perfect for a strawberry margarita, with the lime and tequila fragrance! The taste sent us all back for more (no pie leftovers) ... and I'm glad there was more than would fit in a pie shell because I just snuck to the freezer for another cool, refreshing "sample"! Yum.Reply