Zutaten für Margarita Sorbet
- Unflavored Gelatin
- 1/2 cup granulated sugar
- Cold Water
- Fresh Lime Juice
- 1/2 cup tequila
- 1/4 cup triple sec
- Lime Peel
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Zubereitung von Margarita Sorbet
- In a medium saucepan, sprinkle 1 envelope (0.25 oz) Knox unflavored gelatin over 1/2 cup granulated sugar. Gradually whisk in 1 cup of water until the sugar is dissolved and the gelatin is evenly dispersed.
- Let the mixture stand for 1 minute to allow the gelatin to bloom.
- Place the saucepan over low heat and stir constantly until the gelatin is completely dissolved, about 5 minutes. Do not boil.
- Remove from heat and let cool completely to room temperature. This prevents the gelatin from setting prematurely.
- Stir in 3/4 cup water, 1/2 cup fresh lime juice (about 4-5 limes), 1/2 cup tequila, and 1/4 cup triple sec.
- Pour the mixture into a 9x13 inch baking pan and freeze for at least 4 hours, or until solid.
- Using a food processor, process the frozen mixture in two batches until completely smooth and fluffy. This step breaks down ice crystals for a superior texture.
- Return the sorbet to the baking pan and freeze for another 2-3 hours to allow it to firm up completely after processing.
- Serve in sugar-rimmed glasses or bowls. Garnish with a lime peel twist for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
51g
Fat
0g
Carbs
4g
