Vegetarian Sorbet
Summer Friday Sorbet
A margarita sorbet with tequila, lime, cayenne and salt.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 110 g | ¾ cup | margarita mix | |
| 45 ml | 3 tbsp | gold tequila | |
| 15 ml | 1 tbsp | raw agave nectar | |
| 30 ml | 2 tbsp | lime juice | |
| 1 g | ¼ tsp | cayenne | |
| 1.5 g | ¼ tsp | kosher salt | |
| 425 g | 15 oz | mango chunks |
Ingredients
Method
- Whisk all the ingredients except the mango together in a bowl. Add the mango and toss to coat.
- 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.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 134 kcal
- Fat
- 0.5 g
- of which saturates
- 0.1 g
- Carbohydrate
- 27 g
- of which sugars
- 24 g
- Fibre
- 1.8 g
- Protein
- 0.9 g
- Sodium
- 160 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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