cara cara mezcal sorbet

By eyeoftheavocado
June 23, 2015
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Author Notes: a tangy twist on a classic sorbeteyeoftheavocado

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 (((
  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

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