Margarita Sorbet With Lime Zest Confit Recipes

LIME MARGARITA SORBET

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.

MARGARITA SORBET WITH SALTED PEANUT CRISPS

Steps:

• To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
• In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
• Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
• Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
• To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
• Storage
• The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
• tip
• Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.

MARGARITA SORBET

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.