Margarita Sorbet recipe - by our blogger Jan Ohrt

Opskrift on a mega delicious sorbet!
Blogger Jan Ohrt - tells how to make the perfect dessert with Tequila.
Margarita Sorbet that tastes of sweet tequila and a hint of lime.

Post by Jan Ohrt

In honor of International Margarita Day, which falls on February 21 every year, I'm going to try to invent a Margarita Sorbet that can be enjoyed with great pleasure between an appetizer and a main course or as a festive dessert. To ease through the most boring month of the year, the day was declared by an American named Todd McCalla from Ohio, who seized any excuse to mix a Margarita every day, even for breakfast. It's no coincidence that it was an American, because in Mexico they don't drink it nearly as much, preferring La Paloma.

You need:

200 g. sugar.
4 limes.
¾ l. water.
8 cl. tequila.
2 tbsp. triple sec.
A little salt for the rim.

Pour sugar into a saucepan and grate in the lime zest. Shake it together and let it rest for an hour. Pour in the water and let it slowly heat up to below boiling point and simmer while stirring. Pour this syrup through a sieve and let it boil down to room temperature. Stir in the lime juice, tequila and triple sec, pour into a lidded jar and place in the freezer. Remove the tub occasionally and stir the mixture with a fork to prevent it from crystallizing. If you have an ice cream maker, it will do the job for you. In any case, let the finished sorbet rest in the freezer overnight. Serve in serving glasses with salt on the moistened rim and a fresh lime wedge. I made a small indentation in the ice cream and poured some El Tequileño Añejo into it. This didn't make my sorbet any less festive.

Cheers and enjoy!

Want to read more about Tequila?
Then read the review of El Tequileño or Tequila - by blogger Jan Ohrt.

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