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Grapefruit, Lime, and Tequila (Paloma) Sorbet
[Photograph: Max Falkowitz]
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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Grapefruit, Lime, and Tequila (Paloma) Sorbet
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 1 hour |
| Total time: | 4 hours |
| Special equipment: | ice cream maker |
| This recipe appears in: | Scooped: Grapefruit, Tequila, and Lime (Paloma) Sorbet |
Ingredients
- 2 1/4 cup strained grapefruit juice from 4 large grapefruit
- 1/2 cup fresh juice and 2 teaspoons grated zest from 6 to 8 limes
- 1 cup light (clear) corn syrup
- 6 tablespoons reposado or blanco tequila
- 1/4 cup sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground chili flakes (such as aleppo)
Procedures
-
1
In a large mixing bowl, whisk together all ingredients until sugar is dissolved. Chill mixture in refrigerator until very cold, about 3 hours, then strain into ice cream maker and churn according to manufacturer's instructions. Chill in freezer for at least 4 hours before serving.
