COME TO MAMA.
I’ve finally figured out how to combine my two favorite after dinner favorites-tequila and dessert.
Kidding, well sorta-kidding. Either way, this tequila sunrise sorbet is the perfect way to embrace the dog days of summer.
As I write this post it occurs to me that I’ve never actually had a Tequila Sunrise. Well, no bother- it hasn’t stopped me before (see last week’s Lemongrass Tofu Bahn Mi).
In fact, it’s only been over the last few years that I’ve begun to appreciate tequila again. Which I am really thankful for. Especially after that Cabo trip where I swore I would never touch tequila again. Ever.
But, here we are, just in time for this month’s Recipe Redux theme: put some alcohol in it. (Which, ironically, was also my theme for most weekends during grad school.)
Now that I’m older and a tad wiser- my alcohol intake is a little more… adult. While I love a glass of wine or a cocktail during the weekend, I also know that my body doesn’t need –or want– much more than that. This tequila sunrise sorbet allows me to feel like I’m having an after dinner drink, without the extra-large serving size or calorie count.
For our wedding week, my mother-in-law made the most incredible margarita pie for dessert. Frozen pie filled with fresh squeezed limes, whipped cream and tequila. I may have eaten the leftovers for breakfast almost every day that week. When I heard about this month’s theme, I remembered how much I loved the unexpected bite of tequila in a sweet dessert and got to work.
When BL suggested a take on one of his favorite vacation drinks- the tequila sunrise- I knew he was onto something. Orange juice, grenadine, tequila… how about an orange sorbet with cherry juice and tequila? Yesssss.
In addition to being light and refreshing, it’s the perfect dessert to enjoy with all of the Mexican food that we consume around here.
For a twist on the frozen margarita try this sorbet blended with a little ice, a little more orange juice and a little more tequila… yeah.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Tequila Sunrise Sorbet! A refreshing, light dessert that pairs perfectly with spicy mexican food.
- 2 cups orange juice
- 4 tbsp. sugar
- 3 tbsp. tequila
- 2 tbsp. cherry juice
- In a high speed blender (like a [url:1]BlendTec[/url]), puree the orange juice and sugar until sugar is dissolved.
- Place in the fridge to cool for at least 1 hour.
- Add the tequila and process with an [url:2]ice cream machine[/url].
- Once the mixture starts to harden, drizzle in the cherry juice.
- Place the mixture into the freezer to harden.
- Serving Size: 1/4th recipe
- Calories: 127
- Carbohydrates: 25 g
Want more boozy fun? Enjoy the below Recipe Redux recipes from fellow healthy living bloggers.