Vegetarian Sorbet
Margarita Sorbet
A frozen margarita sorbet of lime, agave and tequila with a pinch of sea salt.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 80 ml | ⅓ cup | lime juice | |
| 290 ml | 1¼ cups | water | |
| 75 g | ⅜ cup | sugar | |
| 30 ml | 2 tbsp | raw agave nectar | |
| 60 ml | ¼ cup | tequila | |
| 3 g | ½ tsp | sea salt |
Ingredients
Method
- Whisk all the ingredients together in a large bowl until the sugar has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Scoop out and serve in a glass with a salted rim.
Nutrition per serving estimated
- Calories
- 145 kcal
- Fat
- 0 g
- of which saturates
- 0 g
- Carbohydrate
- 28 g
- of which sugars
- 26 g
- Fibre
- 0.1 g
- Protein
- 0.1 g
- Sodium
- 290 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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