Jalapeño Margarita Sorbet
- 1 1/4 cups sugar
- 1 1/2 cups water
- 1 egg white
- ~1/2 - 2/3 cup lime juice (4-6 limes)
- lime zest (couple of limes worth)
- 1/4 tequila
- 1/4 triple sec
- 3 jalapeño peppers, deseeded & deveined (use gloves!)
Puree the peppers & water well
Make the simple syrup: boil sugar & peppers/water for a minute or two then pull off the heat.
Beat the egg white, mix in the remaining ingredients (not the syrup yet)
Temper the lime/egg white mixture by adding a little bit at a time of the warm pepper syrup & mixing.
Mix everything, cool completely, then put in your ice cream maker.
This is really tasty... the peppers give it just a teensy bit of "wow" and some great flavor but nothing too overpowering. if you've done a good job deveining them. I adapted this from a several different sorbet recipes online. The egg white is supposed to help keep this smooth, creamy, and help it last a while in the freezer. Not that this will stick around long enough :)
