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