Watermelon has the power of taking me back to my childhood on the family ranch. On lazy, hot summer days my cousins would come visit and one of our favorite treats was the large platters of chilled, sweet watermelon my Nana would bring out after lunch.
What can be more refreshing than cold, sweet, juicy watermelon on a hot summer day? I can think of a few things, but this watermelon and tequila sorbet tastes like summer in a bowl, and even better, since it boasts a very adult spike of silver tequila.
Many people find it intimidating to make ice cream or sorbets. I have to tell you, it is one of the easiest things you can do! I tend to prefer making very simple, clean fruit flavors, and all you need is a blender and an ice cream maker, but that is optional.
If you have an ice cream maker, then this recipe will be a breeze, but if you don’t, you can still make a very good sorbet. You only need a deep tray, and you will freeze the mixture in stages, bringing it out and scraping it at intervals to achieve a frozen texture. It is not as smooth as churned sorbets if you make it this way, but it will be just as delicious.
When I worked at the restaurant, this sorbet was a popular item on the menu. Since the restaurant was Italian, there was no question of flavouring it with tequila. Instead, I used Sambuca - and even though that is not Italian either, at least the flavor was more akin to Italian flavors. The anise liquor complemented the watermelon beautifully and it was a huge hit.
If you are serving this to little ones, just omit the booze. It will be just as delicious without it. Just sit back and watch them, it will disappear in a flash!
SORBETE DE SANDÍA AL TEQUILA
Watermelon and Tequila Sorbet
5 cups cubed watermelon
1/2 cup sugar
2 Tbsp silver Tequila
Mint springs for garnish
Place watermelon cubes and sugar in a blender jar. Process until completely smooth. Add Tequila and mix again.
Pour into frozen cylinder of your ice cream maker and churn for 15-20 minutes, or until your machine freezes mixture.
If you do not have an ice cream maker, you can pour the mixture onto a rectangular mold and place in freezer. Let freeze partially (about 30 minutes) and then scrape up the mixture. Place back in freezer to freeze a bit more and scrape it up again. Repeat until mixture is all frozen. This process will give you more of a granita, but it will still be delicious.
Place mixture in a plastic container and freeze until firm. When you’re ready to serve, let mixture temper for 10 minutes in refrigerator so it is easier to scoop.
Serve in small bowls, garnished with mint leaves.
Makes 1 litre.