Tequila-Cilantro Sorbet

This recipe comes from Deborah Racicot, a former bartender turned pastry chef at New York City's Gotham Bar & Grill.

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  • Servings: 8
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Graduation Party, Mexican, Desserts, Ice Cream & Sorbet, Make Ahead

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  • 1 1/4 cups whole milk
  • 1 1/4 cups water
  • 1 cup sugar
  • 1 cup coarsely chopped cilantro
  • 1 cup fresh lime juice
  • 3/4 cup plata or silver tequila
  • Pinch of salt

How to make this recipe

  1. In a saucepan, bring the milk, water, sugar and cilantro to a boil; stir to dissolve the sugar. Transfer to a stainless steel bowl set in an ice water bath; stir occasionally until cool.
  2. In a blender, puree the sorbet mixture. Strain through a fine sieve set over a bowl. Stir in the lime juice, tequila and salt.
  3. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a shallow bowl, wrap with plastic and freeze until very firm, about 1 hour.

Make Ahead

The sorbet can be frozen for up to 3 days.


Variation To prepare a granita, pour the sorbet mixture made in Steps 1 and 2 into a chilled 9-by-13-inch baking dish. Freeze the mixture until ice crystals form around the edges. Using a fork, break up the crystals. Freeze the mixture until it begins to harden; break up the crystals again. Continue freezing and breaking up the crystals until the granita is completely frozen into a mass of soft, icy shards.

This sorbet is also delicious with clear rum instead of tequila.

Contributed By Photo © Eri Morita Published June 2003

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