Margarita Sorbet Recipes

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MARGARITA SORBET



Margarita Sorbet image

I am posting this for the Zaar World Tour 2006. I have yet to make it but it sounded fun, kinda like a grown up version of the jello shot???!!! Cooking time includes chill time. The recipe calls for 1 envelope of Knox unflavored gelatin, and I wasn't sure what size it was so the .25 oz is my best guesstimate.

Provided by Kim127

Categories     Frozen Desserts

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin, Knox
1/2 cup sugar
1 3/4 cups cold water
3/4 cup fresh lime juice (about 6-7 limes)
1/2 cup tequila
1/4 cup triple sec
sugar (to garnish)
lime peel (to garnish)

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.

Nutrition Facts : Calories 57.1, Sodium 3.2, Carbohydrate 14.4, Fiber 0.1, Sugar 12.9, Protein 0.8

LIME MARGARITA SORBET



Lime Margarita Sorbet image

Categories     Tequila     Dessert     Low Sodium     Frozen Dessert     Lime     Triple Sec     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

2 cups water
1 cup sugar
2/3 cup fresh lime juice
6 tablespoons triple sec
6 tablespoons tequila
1 teaspoon grated lime peel

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.

MARGARITA SORBET



Margarita Sorbet image

There are sorbets, and then there are sorbets with benefits. This sorbet, inspired by the classic cocktail, is one of those. Besides being delicious, refreshing, and easy to make, this gives you a low-key buzz, as there's just enough tequila to make you grin, but not enough to make you giggle.

Provided by Chef John

Time 10h25m

Yield 4

Number Of Ingredients 8

1 cup white sugar
4 medium limes, zested
3 cups cold water
1 cup freshly squeezed lime juice
2 tablespoons triple sec
⅓ cup tequila
coarse-grain sea salt for rim of glass
lime wedges for garnish

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.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 62.2 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.7 g, Sodium 8.1 mg, Sugar 52.1 g

STRAWBERRY MARGARITA SORBET



Strawberry Margarita Sorbet image

Another goodie from my gourmet aunt! Sooo good on a hot summer night, Valentine's dinner, or brunch. Prep time does not include chilling syrup or using ice-cream maker, as that varies.

Provided by winkki

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup sugar
2 cups hot water
2 pints strawberries
6 -8 tablespoons lime juice
6 tablespoons tequila
1/4 cup triple sec

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.

Nutrition Facts : Calories 128.2, Fat 0.3, Sodium 2.3, Carbohydrate 32.8, Fiber 1.8, Sugar 29.3, Protein 0.7

MARGARITA SORBET WITH SALTED PEANUT CRISPS



Margarita Sorbet with Salted Peanut Crisps image

Categories     Cookies     Bake     Peanut     Boil

Yield makes 1 quart (1 liter) sorbet and about 40 cookies; 6 to 8 servings

Number Of Ingredients 17

Sorbet
3 cups (750 ml) water
1 cup (200 g) granulated sugar
Grated zest of 4 limes, preferably organic
1 cup (250 ml) freshly squeezed lime juice
1/2 cup (125 ml) tequila
2 tablespoons (30 ml) plus 2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Cookies
3/4 cup (115 g) unsalted roasted peanuts
3/4 cup (110 g) all-purpose flour
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (60 g) packed light brown sugar
1 large egg
1 tablespoon boiling water
1/2 teaspoon baking soda
Flaky sea salt, for sprinkling

Steps:

  • To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
  • In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
  • Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
  • Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
  • To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
  • Storage
  • The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
  • tip
  • Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.

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