Sorbet - Take II

Oh, sorbet...where have you been all my life?

 

I was never a huge fan of fruit sorbets, always opting for the chocolate anything on the dessert menu. Andy, however, usually chooses the sorbet over most things. Of course, since I believe in equal opportunity when it comes to dessert, I will have a bite (or two, or three) of his. It didn't take long for me to realize that sorbet has its place on the dessert menu next to the decadent chocolate choices...in fact, it's lighter and more refreshing. 

After recently discovering how easy it is to make sorbet, I have fallen hard for this frozen treat, particularly when it includes the addition of an adult beverage. Since I made the Spiked Cantaloupe Sorbet, I've been thinking about watermelon and what might go well with it. All of the flavored liqueurs I thought of were crossed off the list...the flavor combination didn't sound right. Then I saw the tequila....watermelon margaritas? That sounded perfect. 

Watermelon Margarita Sorbet 

1 1/2 pounds cubed watermelon
1/2 cup sugar
2-3 tablespoons tequila (I used Cazadores Blanco)
1/2 tablespoon triple sec 

Put all ingredients in a blender and puree until the sugar is completely dissolved. Pour mixture into an ice cream maker and run for the recommended time (mine went for about 40 minutes for this). Transfer the sorbet to the freezer to continue setting up. 

Note: I was worried when I looked into the ice cream maker when the timer went off. The mixture did not get very frozen...it was pretty loose and slushy when I put it in the freezer. After freezing overnight though, it did completely set up. 

The texture of this is completely different than the cantaloupe sorbet, which is creamy. The best I can describe the watermelon sorbet is by saying that it is crisp and fluffy...not icy or crunchy at all, and easily melts in your mouth. Watermelon hits you first, followed by the tequila, which does pack a bit of a punch. (I used 3 tablespoons of tequila, but will probably scale it down to 2 tablespoons for a more subtle taste next time.) 

Now I'm thinking of all the other fruit that could be turned into sorbet, and what additions I can make from the liquor cabinet. The ice cream maker may become a permanent fixture on the counter top. The possibilities here are endless...