serves
8
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 cups caster sugar
- 1 cup water
- 1 bunch coriander, rinsed and roughly chopped
- 1 cup lime juice
- 1 cup water
- Rind of juiced limes, grated
- Tequila, salt and chilli, to serve
Freezing time: 8 hours to overnight
Instructions
- In a small saucepan, stir water and sugar until the sugar dissolves, about 4-5 minutes.
- Take off the heat and drop in the coriander and let it cool close to room temp.
- Once at room temp, strain the herbs and retain the syrup only. Add lime juice, rind and additional water and mix to combine.
- Pour into a loaf tin, ice-cube tray or large storage container and freeze for 8 hours or overnight.
- To serve, wet the rim of the glasses and dip in salt and chill. Set aside.
- For the sorbet, scrape the surface of the frozen block with a fork to make a granita and portion ½ cup across each glass, then top with 30ml tequila per person. Alternatively, add frozen cubes to a blender with tequila and blitz. Portion across glasses and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
