Corona Sorbet Recipes

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

Steps:

• In a large saucepan, bring the 1 1/2 cups water and sugar to a boil over medium-high heat; decrease the heat to medium-low and simmer until thickened, about 10 minutes. Cool for 5 minutes and stir in the lime juice, beer, and zest. Pour the mixture into an ice cream maker and follow the manufacturer's directions. For a more grainy, granita-style texture, pour the mixture into a 9 by 13-inch pan and freeze, stirring every 15 minutes for the first hour to break up the ice crystals. Let the mixture freeze for at least 2 hours or overnight and serve.
• The sorbet can be made up to 1 day ahead, but its texture will deteriorate after that.
• To make lime serving bowls, wash the limes before cutting them in half to juice. Once the juice has been squeezed out, freeze the skins in a plastic bag until hard, about 1 hour. When the sorbet is ready, fill each lime half with a scoop of sorbet and freeze for 1 hour more before serving.