Monday, July 10, 2017

STRAWBERRY MARGARITA SORBET

This is a recipe by Barbara Pool Fenzl an author and teacher at a Southwest Cooking School. I do not personally drink or cook with alcohol so I have never tried this.

2 cups water
1 cup sugar
4 cups fresh strawberries, hulled OR 20-oz bag frozen whole strawberries, thawed
1/3 cup fresh lime juice
1/3 cup tequila
1/4 cup orange-flavored liqueur
Fresh mint sprigs for garnish

Bring water and sugar to boil in a medium saucepan over high heat; cook, stirring, until sugar is dissolved. Remove from heat and cool completely.

Puree strawberries in blender or food processor until smooth. Stir in lime juice, tequila, orange liqueur and sugar syrup. Refrigerate until cold.

Freeze in an ice-cream maker according to manufacturer's directions. If you do not have an ice-cream freezer, pour the mixture into a 13 x 9-inch pan and freeze until almost solid, about 5 hours, stirring with a whisk every 1 1/2 hours. Refreeze.

Yield: 6 cups

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