cara cara mezcal sorbet

By • June 23, 2015 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: a tangy twist on a classic sorbeteyeoftheavocado

Advertisement

Makes 1 quart

  • 4 pounds cara cara, blood or valencia oranges
  • sugar
  • 1 shot mezcal (high quality) or tequila
  • 1 pinch lavender sea salt
  1. supreme your oranges, removing peel & pith from oranges (((http://www.marthastewart.com/271469/supreming-citrus)))
  2. remove seeds if any from oranges & pulse oranges in food processor, leaving them pulpy, pulp adds lovely texture to finished sorbet
  3. measure out pulpy juice. for every 1C add 1/4C sugar (for example for 3C of pulp add 3/4C sugar
  4. put sugar in non reactive saucepan, add enough pulp to cover, bring to a low simmer, stirring to dissolve sugar
  5. stir dissolved sugar/juice mixture back into rest of pulp mixture, add 1 shot of desired liquor & pinch of high quality lavender sea salt
  6. chill over night, at least for 6 hours in fridge
  7. follow your ice cream maker's instructions, freezing & processing as directed
  8. serve with candied orange peels if you like

More Great Recipes:
Fruit|Desserts