Spicy Margarita Sorbet

This spicy margarita sorbet blends zesty lime and tequila with a kick of chilli for a bold, refreshing twist on the classic cocktail. Store in the freezer for up to 6 months. Place the frozen dessert maker in the freezer 24 hours in advance.

Difficulty

Low

Time

820 min

Author

Kenwood

This recipe is prepared with:

Products

Cooking Chef XL KCL95.424SI

Ingredients

Servings

6

For the sorbet

  • 200 g granulated sugar

  • 700 g water

  • 2 limes, zest of

  • 1 jalapeño pepper, halved

  • 200 g lime juice, fresh

  • 80 g tequila

  • 2 Tbsp triple sec

  • 0.5 tsp Aleppo pepper, optional

To serve

  • 4 Tbsp sea salt flakes

  • 1 tsp Aleppo pepper

  • 4 lime wedges

Utensils

Airtight container, 4 Margarita glasses, KCL95.424SI, KCL96.004DG, Stir Tool, Frozen Dessert Maker

Instructions

Step 1

Fit the Stir Tool.

Add sugar, water, jalapeño and lime zest into the appliance bowl.

Cook for 5 minutes at 105ºC on speed Stir 1 until the sugar has dissolved.

Pour prepared syrup into a large container.

Set aside to cool at room temperature for 1 hour.

Remove jalapeños.

Add lime juice, tequila, triple sec and Aleppo pepper into the container, stir to combine then cover with plastic wrap.

Chill in the fridge for 4 hours.

Step 2

Attach the Frozen Dessert Maker attachment to the machine.

Start the machine, slowly pour in the chilled mixture and mix for 30 minutes on speed Min.

Transfer the sorbet into an airtight container.

Cover with a lid and chill in the freezer for 8 hours.

Step 3

Add sea salt flakes and Aleppo pepper onto a small plate and mix to combine.

Rub a lime wedge around the rims of the margarita glasses, then dip them gently onto the plate to coat the rim.

Scoop the sorbet into the glasses.

Garnish with a wedge of lime.

Serve.

You can also prepare this recipe* with:

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG