Description
This sorbet marries juicy watermelon with the tang of lime and a hint of tequila, creating a silky, chilled dessert that tingles your taste buds with each spoonful.
Ingredients
- 4 cups watermelon cubes
- 1 cup sugar
- 1 cup water
- 1/3 cup lime juice
- 2 tablespoons tequila
- 2 tablespoons triple sec
- 1/4 teaspoon salt
Instructions
- In a saucepan over medium heat combine sugar and water, stirring until sugar dissolves, then remove from heat and let simple syrup cool.
- In a blender add watermelon cubes, cooled simple syrup, lime juice, tequila, triple sec, and salt, then blend until smooth.
- Pour the mixture through a fine-mesh sieve into a bowl to remove any pulp, pressing with a spatula to extract all liquid.
- Chill the strained mixture in the refrigerator for at least 1 hour.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft sorbet consistency.
- Transfer the sorbet to an airtight container and freeze until firm, about 2 hours.
- Scoop the sorbet into bowls and serve immediately, garnished with lime wedges if desired.
Notes
- Use seedless watermelon for a smoother texture and quicker blending
- Taste the mixture before churning and adjust sweetness by adding more or less simple syrup
- For a mocktail version omit tequila and triple sec and add an extra tablespoon of lime juice
- Store leftover sorbet in an airtight container in the freezer for up to 1 week