I don’t know why, but I wanted to make two recipes for this challenge. I just hope I can get this written in time to submit for the competition. Which one is that? Why, it’s THIS ONE!
As soon as I signed up for this, I brainstormed what flavors BESIDES lime or cilantro, would go well with this ingredient. I brainstormed…A LOT! I should post the list of what I thought I might make, and still might. There’s a couple that just really would taste good and I still want to make them.
It wasn’t easy to get ideas for flavors that would match with tequila that DID NOT involve salt and limes. I wanted to go for something different. Something not common with tequila. Initially, I was hoping for blood oranges, but couldn’t find them. then I remembered that I had pomegranate juice in the fridge and thought, “Yeah! That would be good.”
And OMG IS IT EVER! WOW! As it was halfway through the freezing process, I dipped a spoon it and just wanted to eat the whole thing right then. The sweet, the tequila, the tart pomegranate. They all just mesh perfectly in this sweet, cold and refreshing summer treat!
Combine juice, sugar, and water in a small saucepan over high heat. Bring to a boil and simmer for 5 minutes, stirring occasionally until all the sugar has melted. Pour into a medium mixing bowl and cool to room temperature; chill over night. Pour mixture into the freezer bowl of an ice-cream maker; freeze according to manufacturer’s instructions.
Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
- 8 oz pomegranate juice
- 2/3 cup fine sugar
- 1 cup water
- 1/4 cup Sauza tequila