Margarita Sorbet Recipes

Steps:

• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours.
• Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
• Freeze 4 Margarita glasses for 1 hour. Scoop sorbet into frozen glasses and serve immediately.

Steps:

• Mix gelatine and sugar in medium saucepan. Stir in water; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Remove from heat; stir in remaining ingredients. Pour into 9-inch square pan.
• Freeze 3 hours or until firm. Remove from freezer; let stand at room temperature 10 minutes or until slightly softened. Place in large bowl. Beat with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until smooth and creamy. Return to pan; freeze until firm.
• Remove from freezer about 15 minutes before ready to serve. Let stand at room temperature until slightly softened. Spoon into dessert dishes or stemmed glasses. Garnish with fresh fruit.

Steps:

• In medium saucepan, mix unflavored gelatin with sugar, blend in 1 cup water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
• Stir in remaining 3/4 cup water, lime juice, tequila and triple sec. Pour into a 9-inch baking pan and freeze until firm (about 5 hours).
• In a food processor, in two batches, process mixture until smooth. Return to baking pan, then freeze until firm (about 2 hours).
• Served in sugar rimmed dessert dishes and garnish with lime peel.