Thursday, May 3, 2012

Cilantro-lime sorbet (tequila optional)

Dustin made a cilantro-lime-tequila sorbet last week and it was so insanely good that he made a non-alcoholic handheld version just a few days later.

cilantro-lime popsicle
{cilantro-lime popsicle}

These are refreshing, really light and equally delicious with or without the tequila. If you add the alcohol, you'll probably want to stick to the sorbet version. Alcohol interferes with the freezing which isn't too big an issue with sorbet but is a pain with popsicle molds.

Next plan - make these sans tequila in an ice cube tray and then pour tequila over them to serve. Instant margarita! That will be happening this weekend.

Cilantro-lime sorbet (original recipe from Food & Wine - makes about 8 servings)

1 1/4 cups whole milk
1 1/4 cups water
1 cup sugar
1 cup cilantro leaves
1 cup fresh lime juice
Zest of two or three limes
Pinch of salt
3/4 cup silver tequila (optional)

:: Combine the milk, water, sugar and cilantro in a saucepan. Bring to a gentle boil and stir until the sugar is dissolved. Remove from heat and set aside for at least half an hour to let the flavors mix.

:: In a blender (or using an immersion blender, which is much less messy), blend the mixture to incorporate the cilantro and then strain through a fine mesh sieve.

:: Stir in the lime juice, zest and salt. Allow to chill thoroughly for sorbet purposes. I always make ice cream bases a day ahead of time and then leave them to chill overnight. If you don't have the extra time, stick the mixture straight in the freezer until it gets nice and cold. If you plan to make sorbet, chill your tequila as well but keep it separate for now.

:: If you are making popsicles, get the mixture as cold as possible before pouring into the molds. It's actually best if you run it through the ice cream maker first and get a slush. If you pour the mixture directly into the molds, it will want to separate, sadly.

:: If you are making sorbet, follow the instructions on your machine. Start with the chilled mixture and let it get fairly well frozen before adding the chilled tequila. Once it's as frozen as possible you'll probably need to stick it back in the freezer for at least a few hours to get it to firm up sufficiently. Of course, it's also perfectly acceptable to serve it as a slushy.

I really want to try a few variations on this - I think subbing coconut milk for the regular milk could be amazing (no tequila for that one!). And I'd like a few more herb-y popsicle recipes under my belt for summer. So much more refreshing than super sweet ones.

P.S. - We have this popsicle mold. It's simple and it works really well.

20 comments:

  1. These look amazing! Can't wait to try them - and just in time for Cinco de Mayo :)

    ReplyDelete
  2. These sound and look so yummy! It definitely would be a fun treat to have at a Cinco de Mayo celebration!
    http://lindseyyoung.net

    ReplyDelete
  3. These look so yummy! I'm a big fan of cilantro... but my husband is not. ;(

    More popsicles for me. ;)

    ReplyDelete
  4. My eye are wide with excitement. Why the heck am I moving across the province and why have I packed up my popsicle molds already?

    ReplyDelete
  5. Cilantro and lime are two of my favourite things. I knew I'd need to get a popsicle mold after this post. ;)

    (I might also try your ice cube method this weekend. My SIL has had a rough week, so I'm sure she'd be more than game.)

    ReplyDelete
  6. Great post for Cinco de Mayo! And these seem pretty simple. Can't wait to try them!

    www.rachaelkhawkins.blogspot.com

    ReplyDelete
  7. Sounds great! Though, I don't know that tequilla is ever optional for me ... ;)

    ReplyDelete
  8. Genius! As soon as the weather gets springy again, I'll be trying this. I'll just replace the sugar with a touch of honey or erithrytol.

    ReplyDelete
  9. These look fantastic. I can't wait to try them!

    ReplyDelete
  10. yum! love the fun flavors. i recently tried avocado ice cream and loved it. who knew?!

    http://sisterswithasideofstyle.wordpress.com

    ReplyDelete
  11. Wow, this looks delicious!

    Kate {Something Fabulous}
    http://thesomethingfabulous.blogspot.com

    {BESO HANDBAGS GIVEAWAY ON MY BLOG!}

    ReplyDelete
  12. I am going to try these! They look awesome ;-)

    ReplyDelete
  13. These look absolutely delicious! I need to buy a popsicle mold.

    http://www.allgoodthingstoday.com/

    ReplyDelete
  14. PERFECTION, lady. Just bookmarked in my recipes for summer folder. SHAZAM.

    ReplyDelete
  15. These sound perfect for summer! I'm definitely pinning this and making it this weekend. Thanks for sharing :)

    ReplyDelete
  16. I love the whole slush idea, yum.

    ReplyDelete
  17. The sorbet sounds divine! I see it in my future... Thanks for the idea.

    ReplyDelete
  18. I'm not sure you'll have an answer to this but just curious if you know about substituting Splenda for the sugar in the recipe. I'm a Type 1 diabetic and these sound wonderful but I'm not sure about cooking the Splenda down. Thanks!

    ReplyDelete
    Replies
    1. Hi, Misti! I'm not sure, honestly. I *think* it would be fine. I worry about using sugar substitutes when baking, because then you're usually relying on a reaction between your ingredients and the chemistry matters.

      I have used Splenda as a sugar substitute in cooked pudding and it works just fine, so I'm guessing it would be fine for popsicles as well!

      Delete

Trying captchas this time - better or worse than having to log in to comment? Let me know! Sorry for all the hoops but the spam has been terrible lately!