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}

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.