Pink Grapefruit-Tequila Sorbet
From Southwest Flavors: Santa Fe School of Cooking
If you could escape any season, what season would it be and where would you flee?From Southwest Flavors: Santa Fe School of Cooking
Ingredients:
- 4 cups pink grapefruit juice
- 1/3 cup sugar
- 1/4 cup tequila
- Mix the juice and sugar until dissolved. Chill for 1 hour in the refrigerator. Freeze in an ice cream machine according to manufacturer's instructions. Since alcohol slows the freezing process, add the tequila when the mixture is semi-frozen. If you don't have an ice cream maker, you could probably simply freeze the mixture as you would a granita.
- Enjoy
drink plenty of water,
muddywaters
5 comments:
I am soooo making this for a hot summer night. Humidity? What's that? LOL.
Yum! I made 5 different kinds of sorbet for our July 4th party. I just finished last night and they're all in the freezer now. I made blueberry (with vodka), strawberry, pineapple, peach and watermelon. My favorites are the strawberry and pineapple, but the others are great too.
Debbie: I'll take some of that dry Nevada heat about right now. My wife just returned from San Diego, where the high was 69 and the low was 67. I can tolerate that temperature range.
Amanda: What a great idea for the 4th. All of your guest will enjoy sampling the various sorbets. What fun! I'm going to try some more sorbets and ice creams this week.
I could definitely do without winter. Hate it! There's a possibility that we'll be moving to Palm Beach, FL in December...my dreams of no winter may actually come true!! WOOOOHOOOOO!
As much as I hate 90+ heat coupled with 90+ humidity. As much as I hate ice storms. As much as I hate endless rains flooding everything. I would not give any of it up for the glorious Fall. Fall is my reward.
Actually, it really isn't all that bad. Each bad weather event only lasts a few days...not weeks and weeks as in other places in the world. I can handle it.
(I love the Midwest)
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