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Tequila Sunrise Sorbet

This tequila sunrise desert recipe is great after Mexican food, combining a great palate-cleansing sorbet with a special kick of its own.

Ingredients

225g/8oz Caster Sugar
Juice of 2 Limes
Juice of 2 Lemons
Juice of 5 Oranges
100ml/3 ½ fl oz Tequila plus extra to serve
1 medium egg white
4 tbsp grenadine
Orange & Lime wedges, to serve.

Instructions

1. Place 100ml of water into a pan with the sugar and fruit juices. Stir for 3-4 minutes under a low heat until the sugar has completely dissolved. Boil for 1 minute and leave to cool. Then proceed to add the tequila and chill.
2. Whisk the egg white until stiff and fold into the fruit syrup. Pour half the mixture into a freeze proof container. Freeze for around 2 hours until the mixture is slushy around the edges. Break up any ice crystal and refreeze for around 2 hours until mixture is solid.
3. Remove the sorbets from freezer 20 minutes before serving. Frost the serving dishes with egg white and sugar before scooping both sorbets into each dish. Pour over a shot of tequila and decorate with orange and lime wedges to complete the great tasting, tequila sorbet.

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