(original recipe from Food & Wine )
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.
> Blender 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.
(Heart of Light)
No comments:
Post a Comment