Sorbets for the Holidays: Two Great Recipes

FOR COCKTAILS OR DESSERT
With the holidays just around the corner, we thought what better time to bring out two of our favorite margarita-themed sorbet recipes. Both of these recipes are for a 10 quart batch, but you can scale up or down as needed. Enjoy!

Margarita Sorbet Recipe:

INGREDIENTS
10qt Batch

16 oz Fresh lime juice (B)
3 lb Sugar (B)
1 lb 36 DE corn (B)
1½ oz Stabilizer (B)
3 qt Water (hot and cold) (B)
16 oz Tequila (M)
10 oz Triple Sec liqueur (M)

Squeeze enough limes for needed amount of juice, strain juice and retain ½ of the pulp. Sift together sugar, 36 DE corn and stabilizer; dissolve in ½ of the water (hot); add in the remaining water (cold) and let stabilizer hydrate for 30 minutes. Pour all ingredients except Tequila and Triple Sec into batch freezer. Turn on dasher, set timer to 13 minutes, turn on refrigeration and begin the batch. As the mixture firms up and looks gravy, add Tequila and Triple Sec and continue freezing for 2 minutes. Turn off refrigeration and extrude the finished product. Decorate tops of tubs with lime slices.

Mango Margarita Sorbet Recipe

INGREDIENTS
10-Qt Batch

1 qt Fresh lime juice (B)
2½ lb  Sugar (B)
1 lb 36 DE corn (B)
1½ oz Stabilizer (B)
3 qt Water (hot and cold) (B)
1 qt Mango puree* (B)
16 oz Tequila (M)
12 oz Triple Sec (M)

*You will need 3-4 mangoes for each pound of puree.

Squeeze enough limes for needed amount of juice. Strain and retain ½ of the pulp. Sift together sugar, 36 DE corn and stabilizer, dissolve in ½ of the water (hot), add remaining water (cold) and let stabilizer hydrate. Pour all except Tequila and Triple Sec into batch freezer. Turn on dasher, set timer to 13 minutes, turn on refrigeration and begin batch. As mixture firms up and looks gravy, add Tequila and Triple Sec and continue freezing for 2 minutes. Turn off refrigeration and extrude finished product.

Looking for other recipes for the holidays? Get some here.