10 min. 15 min.
Today is Cinco De Mayo, a day which has become synonymous with margaritas and cervezas. For a unique spin on today’s cocktails, I’m re-sharing one of my favorite sorbet recipes that you can have ready in less than 3 hours. So make it now, and enjoy it later with your nachos.
This Margarita Sorbet is sweet-tart (made to my taste preferences), and has a real bite of tequila. The tartness of the lime juice, the kick of tequila, and sweetness from the agave syrup, which comes from the same plant at tequila, are incredibly refreshing.
Margarita Sorbet Makes about 32 ounces (2 pints)
- 2 cups water
- 2 cup granulated sugar (you can use white or Raw sugar, but the raw will change the flavor, slightly)
- ½ Cup Agave Nectar
- 1 1/3 Cup fresh lime juice
- Juice of 1 navel orange. (about ½ cup)
- 2/3 cup of tequila
- finely grated zest of 3 limes
- finely grated zest of ½ of the navel orange used in this recipe
- Make a Simple Syrup: Stir water and sugar in a saucepot over medium heat until sugar dissolves, then increase heat to high and boil syrup for 4 minutes (to thicken the syrup).
- Mix and Cool: Stir simple syrup, agave syrup, lime juice, orange juice, tequila, and zest. Pour into a bowl and cool for at least 2 hours.
- Freeze your sorbet using an Ice Cream Maker: Transfer cooled sorbet base into an ice cream maker of your choice and process according to manufacturer’s instructions. About 20 minutes later when done, transfer sorbet into a freezer-safe to container with a lid. Cover sorbet and freeze until firm, at least 2 hours.
Don’t have an ice cream maker?
- Freeze your sorbet using a bowl and a fork:
- Mix It: Once you have chilled your sorbet base, put in a freezer safe bowl and place in the freezer for 30 minutes.
- Scrape it: After 30 minutes, remove from freezer and break up the frozen mixture with a fork. The mixture will be pretty frozen on the edges and still pretty loose in the middle, so make sure to break it all up
- Freeze it: Place back in the freezer for 30 minutes.
- Scrape It: Just like before, after 30 minutes, remove from freezer and break up the frozen mixture with a fork. This time it will be pretty close to sorbet.
- Freeze it: Place back in the freezer for 45 minutes.
- Eat: At this point, the sorbet should be fully frozen and ready to eat.
- Because this sorbet wasn’t churned in an ice-cream maker (where air and whipped in and the ice crystals were minimized) this sorbet won’t be as smooth as you’re probably used to.
- To make the mixture smoother: You could pulse this mixture in a food processor or a blender for about 10 seconds to get to that consistency.