Strawberry Margarita Sorbet Recipe
Happy Friday! Wait … it is Friday, right? (Ok, fine, I know the joke about not knowing what day it is during the pandemic is starting to get a little played out, but it’s pretty accurate for a lot of us. I thought Wednesday was Tuesday this week and I finally got used to it being Thursday when I realized it was Friday.) So again, happy Friday! Let’s cheers to good health with a Strawberry Margarita SORBET! Yes, we’re going to eat a margarita.
Cinco de Mayo is around the corner – on Taco Tuesday! So let’s get the festivities underway early with this tasty dessert. This sorbet is made with tequila and Wholesome’s organic blue agave – both of which come from the agave plant, so they’re quite complementary – and some fruit (strawberries, orange juice, and lime juice). It’s refreshing, simple, and the ideal celebratory treat for Cinco de Mayo!
Recipe notes: The agave helps keep this mixture really smooth and prevents ice crystals from forming. It can be made without the tequila (but what’s the fun in that?). It can also be made with vodka instead of tequila, if desired. If you want to use fresh strawberries instead of frozen, use 4 cups and refrigerate the mixture for 2 hours before processing in the ice cream machine. If using the no ice-cream machine method, it can go straight into the freezer without being chilled first.
Strawberry Margarita Sorbet
Ingredients
- 20 ounces frozen strawberries , un-thawed
- ¾ cup Wholesome organic blue agave
- ½ cup orange juice
- 1/3 cup silver tequila
- 1/3 cup water
- Juice of 3 limes (about 1/3 cup)
Instructions
- Combine all ingredients in a food processor or blender and process until smooth. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions for sorbet.
- Can be eaten immediately as soft serve sorbet or “cured.” To cure, spoon the mixture into a freezer-safe container with a lid and freeze until firm, about 4 hours.
- If you don’t have an ice cream maker, pour the mixture into a metal container such as a cake pan. Freeze for 30 minutes. Using a fork, stir the mixture, making sure to incorporate the mixture from the outer edges, as they tend to freeze faster. Level the mixture as best you can, then repeat the process every 30 minutes until the sorbet is firm, about 4 hours. Transfer the mixture to a freezer-safe container with a lid to store.
Nutrition
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