This recipe comes from Deborah Racicot, a former bartender turned pastry chef at New York City's Gotham Bar & Grill.Plus: More Dessert Recipes and Tips
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.