Strawberry Margarita Sorbet

When friends gather for a Mexican meal, it’s fun to offer homemade margaritas during the cocktail hour. Serving margaritas after dinner—in dessert form–makes for a festive ending to the meal.   A cooling dish that combines a sign of spring—strawberries—with a ritual of summertime—margaritas—is a great way to finish off a meal with friends on the patio.

This recipe for strawberry margarita sorbet was featured on the cover and in an article entitled “Best of the Southwest” in the May 1986 issue of Bon Appétit.  Alan Zeman, who at the time was chef at the Tucson Country Club, shared this recipe.

Taking on a cover recipe is somewhat daunting, but I felt especially challenged making this dish because of the guests who would share it with me.  In town for a visit were Marci, famous for her homemade margaritas, and Anna, well known for her devotion to chocolate.  I decided to be brave and took out my blender and ice cream maker.

I followed Zeman’s recipe rather closely, choosing to substitute Cointreau for his suggested Triple Sec.

Since the dessert is served chilled, I opted to use frozen strawberries. They are packed at the height of ripeness and premium organic brands are available these days. Frozen strawberries are available year round and can keep for weeks if not months in the freezer.

You can make this dessert days ahead of time and garnish it with a variety of fruits right before serving. It is a light, refreshing, and festive way to finish a meal.  By the way, Marci and Anna approved.

Strawberry Margarita Sorbet

Dawn Dobie

Frozen dessert that blends the flavors of a Margarita with sweet berries

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 5 hours hrs

Servings 8

Ingredients

  

For the sorbet

• 1 cup sugar
• 2 cups water
• 2 pints (8 cups) fresh or frozen, thawed strawberries
• 8 tablespoons fresh lime juice or more
• 6 tablespoons tequila
• 4 tablespoons Cointreau liqueur or Triple Sec

For garnish

• Sliced fruit such as papaya mango, kiwi, berries, or pineapple
• Mint sprigs

Instructions

 

• Heat water on stove or in microwave. Add sugar and stir until it dissolves. Allow to cool.
• Puree 2 pints of berries in blender. Add the lime juice, tequila, and Cointreau (or Triple Sec). Blend well.
• Stir sugar syrup into berry mixture, mixing well. Taste and add more lime juice, if desired.
• Place strawberry mixture in ice cream maker and process according to manufacturer’s directions.
• Transfer mixture from ice cream make to container, cover with plastic wrap, and freeze for several hours.
• Place scoops of sorbet in shallow cups or martini glasses. Surround with fruits and garnish with mint.

Notes

If the sorbet freezes quite hard, allow to soften in the refrigerator before serving.

Adapted from Alan Zeman in Bon Appétit (May 1986)