Margarita Sorbet

1. 1

   In medium saucepan, mix unflavored gelatin with sugar, blend in 1 cup water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.

2. 2

   Stir in remaining 3/4 cup water, lime juice, tequila and triple sec. Pour into a 9-inch baking pan and freeze until firm (about 5 hours).

3. 3

   In a food processor, in two batches, process mixture until smooth. Return to baking pan, then freeze until firm (about 2 hours).

4. 4

   Served in sugar rimmed dessert dishes and garnish with lime peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.