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1
In a small saucepan, combine the water, 1 cup of the sugar, and lime zest.
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2
Bring to a simmer, stirring to help dissolve the sugar, about 5 minutes.
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3
Remove the pan from the heat and stir in the lime juice.
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4
Strain the sorbet base into a nonreactive bowl and set aside to cool completely.
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5
Refrigerate, covered, until thoroughly chilled.
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6
Pour the chilled mixture into the bowl of an ice cream maker and process according to the manufacturer's instructions.
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7
Transfer the sorbet to a lidded, freezer-safe container and freeze at least 4 hours or overnight before using.
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8
Place a 10-inch saute pan over high heat and add the butter.
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9
Once the butter is melted, adds the strawberries, blackberries and remaining 1/4 cup of sugar.
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10
Saute until the berries are soft and the sugar has melted, 2 to 3 minutes.
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11
Meanwhile, cut each piece of pound cake in half diagonally and place each slice of pound cake in a chilled bowl with the tips pointed out towards the rim of the bowls.
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12
Place 2 scoops of sorbet in the center of each of the chilled bowls on top of the pound cake.
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13
Remove the pan with the berries from the heat and add the tequila.
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14
Return the pan to the heat immediately, and tilt the edge of the pan towards the fire to ignite the tequila.
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15
Pour the berries over the sorbet while they are still flaming.
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16
Drizzle extra tequila over the sorbet if desired.
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17
Serve immediately.
