Tequila-Lime Sorbet
From Cooking Light, September 2000. Makes 2 1/2 cups. Good after a spicy Mexican meal or a summer barbecue.
Ingredients
- 1 1/2 cup Water
- 3/4 cup Sugar
- 2 tsp Lime, grated rind
- 1/2 cup Lime juice, fresh, about 3 limes
- 2 tbsp Tequila
Directions
- Bring the water and sugar to a boil in a small saucepan and cook 1 minute, until dissolved. Cool completely.
- Combine the syrup, rind, juice and tequila and freeze in an ice cream freezer per the manufacturer's instructions.
- Spoon into a freezer-safe container, cover and freeze 1 hour, until firm.