Lime Margarita Sorbet Food

MARGARITA SORBET

Steps:

• In medium saucepan, mix unflavored gelatin with sugar, blend in 1 cup water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
• Stir in remaining 3/4 cup water, lime juice, tequila and triple sec. Pour into a 9-inch baking pan and freeze until firm (about 5 hours).
• In a food processor, in two batches, process mixture until smooth. Return to baking pan, then freeze until firm (about 2 hours).
• Served in sugar rimmed dessert dishes and garnish with lime peel.

LIME MARGARITA SORBET

Steps:

• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours.
• Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
• Freeze 4 Margarita glasses for 1 hour. Scoop sorbet into frozen glasses and serve immediately.

WHOLE CITRUS MARGARITAS

Steps:

• Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila.
• To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve.
• Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.

LIME SHERBET MARGARITAS

Steps:

• 1. Put all ingredients in blender, and blend until frothy. Serve immediately.

STRAWBERRY MARGARITA SORBET

Steps:

• Mix gelatine and sugar in medium saucepan. Stir in water; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Remove from heat; stir in remaining ingredients. Pour into 9-inch square pan.
• Freeze 3 hours or until firm. Remove from freezer; let stand at room temperature 10 minutes or until slightly softened. Place in large bowl. Beat with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until smooth and creamy. Return to pan; freeze until firm.
• Remove from freezer about 15 minutes before ready to serve. Let stand at room temperature until slightly softened. Spoon into dessert dishes or stemmed glasses. Garnish with fresh fruit.

LIME MINT SORBET

Steps:

• In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

FRESH LIME MARGARITAS

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

STRAWBERRY MARGARITA SORBET

Steps:

• Dissolve sugar into water; cool.
• Puree strawberries in blender.
• Mix in lime, tequilla, and Triple Sec.
• Stir sugar syrup into fruit mixture.
• Refrigerate until well-chilled.
• Finish in ice-cream maker, according to model directions.

MARGARITA SORBET

Steps:

• Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
• Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
• Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
• Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
• Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.