Some people celebrate birthdays with cake. I prefer to celebrate with some sort of frozen treat. Ok, so this isn’t exactly a birthday…it’s more of an anniversary.
A year ago, eager to write and cook more often, I started this little project. While I’ve only averaged one post a month, it’s been a fun project. So, it’s my “blog-iversary” and I’m celebrating with a cocktail turned sorbet.
The original inspiration was a cocktail created by my friend, roommate, and Kitchen Raised blogger, Lia. We were at the grocery store when we saw mango lemonade on sale. She created a genius take on margaritas by topping them off with the mango lemonade. Remembering this cocktail, and with a few almost-overripe mangos on the counter, I decided to create a mango margarita sorbet.
You may remember my watermelon margarita granita from last summer. I’m not sure if it’s a food chemistry thing, water content, the process, or what. But where that one froze into chunky crystals, this turned into a perfect sorbet.
It’s a great sorbet, but I actually prefer making a float with the sorbet and sparkling water. So refreshing on a hot summer afternoon! Of course, if you want it a bit more boozy, replicate Lia’s cocktail by topping a scoop or two with a margarita.
Mango Margarita Sorbet
2 ripe mangoes, seeded and roughly chopped
1/2 cup sugar
1/3 cup water
1/4 cup fresh lime juice
1 Tbsp. Tequila
1 tsp. Cointreau
Put all ingredients in a blender, puree until smooth. Chill in refrigerator overnight. Put in ice cream maker, freeze according to directions. It probably won’t set up immediately, so stash in the freezer for a few hours before serving.