Summer is for swimming, parks, attempting to garden, exploring. Oh. And tequila. It’s for tequila.
I’m using a sweet and tart (not to be confused with Sweet Tarts… but don’t steal that idea from me!) tequila lime spiked simple syrup to bring new life into one of the summer’s most famous fruits– Tequila Lime Watermelon Sorbet. We don’t even have to fool around with an ice cream maker. Because, as a great philosopher once said, “Ain’t nobody got time for that.”
I have to admit… I’m not crazy about watermelon without an accompaniment. Eating something that is 99% water just isn’t my idea of fun. And then there are the seeeeeds. Ugh. It just seems like a ton of work when you could get the same thing from a glass of water that takes 2 seconds to prepare.
BUT… I will admit that watermelon has this way of inviting you out into the sun. That brings us back to the summer theme. If watermelon = sun, and sun = fun, and fun = tequila, and tequila = more fun — I’m in. It helps a bit that you don’t have to pick through those annoying seeds by hand. We’ll just blend it all up and strain it. Because… lazy.
Now, I know this isn’t college or anything, but there are times when tequila just wins the game. This is definitely one of those times. I’m making a simple syrup with tequila and lime juice/zest to sweeten the sorbet. The tequila ends up not being the frontrunner in the game, which is good. You don’t (always) want to eat something that just tastes like you’re on some booze-cruise. We’re just asking for a subtle richness that it will leave. Mixing it with limes doesn’t really need an explanation. It just works.
I’m not mad that you are left with a good half a bottle of the syrup. Hellloooooo margaritas!
The sorbet itself is fairly simple. Blend, strain, freeze. You could probably throw this in an ice cream machine and end up with a nice treat. I just decided to go the simple life (Hey, Paris! You drive that pink truck.) route and just throw it in the freezer. With a bit of intermittent stirring, it worked! The timing is actually perfect, as I’m sure you will need to come in from the pool a couple times to reapply (or re-pour). Just give it a little whisk.
The nice thing about adding tequila to the mix is that it will totally prevent the sorbet from becoming all hard as a rock like ice cream left in your basement deep-freeze. Plus one for booze – it’s not just delicious, it’s functional and educational.
You’ll want to keep this one in the freezer until you serve it, as you notice that when placed in direct sunlight whilst 180 damn degrees outside, it starts to melt away like your ambitions on a summer’s day.
A hot, boozy minute later and you are left with a deliciously simple sorbet. Sorta like a hardened watermelon adult slushy. You’re going to want to throw a party for this one. (invite me, kthx)
- 2 cup sugar
- 1 plus ½ cup water
- 1 cup tequila
- ½ cup triple sec
- 2 tablespoon lime zest
- 1 lime, juiced
- 4 cups watermelon, roughly chopped
- 1 tablespoon honey
- 1 tablespoon lime juice
- Over medium heat, combine all syrup ingredients except tequila and bring to a boil.
- Cook until sugar is completely dissolved.
- Add in tequila and remove from heat.
- Cool completely and transfer to bottle.
- Combine half of cooled syrup (to taste - reserve the rest for cocktails!), watermelon and additional lime juice/honey in blender.
- Puree completely.
- Strain mixture to remove seeds and pulp.
- Freeze, mixing twice in the first 30 minutes well with a strong whisk.
- Return to mix every 30 minutes until frozen to desired consistency, about 2 hours total.
- The mixture stays frozen well, as the tequila prevents total freezing.
- More recipes and eye-candy pictures on SouthernFATTY.com
What’s your favorite summer poolside treat?