A very refreshing sorbet that’s perfect to serve after a meal with diced ripe mangoes. Do not be tempted to add more alcohol. It will prevent the sorbet from freezing.

Ingredients

• 1 cup lime or lemon juice
• 2 cups water
• 1 cup sugar
• ¼ cup tequila
• 2 tblsp orange liqueur (Triple Sec, Cointreau or Grand Marnier)
• grated rind 3 limes
• 2 egg whites

To accompany

• 2-3 fresh mangoes

Method

1. Place the lime juice, water, and sugar in a saucepan and simmer over a low heat, stirring regularly until the sugar has dissolved. Add the tequila and orange liqueur and set aside to cool for 30 minutes.
2. Place the cold syrup and lime rind into an icecream machine and begin to churn.
3. Once the sorbet is almost at the point of freezing, whip the egg whites until they form soft peaks and add to the sorbet mixture. Continue to process until the sorbet mixture is a thick frozen mixture.
4. Transfer to a 1 litre-capacity, lidded, freezer-proof container. Cover and freeze until required.
5. Serve on top of diced mango.

To make by hand

1. Once the syrup has cooled, transfer it to a large, flat, lidded, freezer-proof container and freeze for 4 hours. Remove from the freezer and stir to break up the ice crystals that will be forming. Whip the egg whites until they form soft peaks and mix into the ice-cold sorbet. Return to the freezer and freeze a further 1-2 hours before stirring again. The stirring will help form a smooth sorbet. Freeze until required.

Cooks Tips

- Lime juice adds a truly refreshing flavour. You will need about 12-16 limes to get one cup. If wished use half lemon and half lime juice. Don’t forget to grate the rind first before squeezing and if the limes are firm, roll under your hand on the bench to release the juices and soften the lime. - Do not be tempted to add more alcohol. It will stop the sorbet from freezing.