If only we had margarita glasses…Inspired by this lovely cocktail, the pomegranate margarita sorbet is a refreshing and sophisticated way to end a summer’s meal. In addition to lime and pomegranate juice, there’s a bit of tequila and Cointreau in here; not enough to get a buzz but maybe more than you’d feel comfortable serving children.
Pomegranate Margarita Sorbet
1/2 cup sugar
1 cup water
3 cups pomegranate juice
Zest of one lime, cut into 1-inch wide strips
Juice of 2 limes (approx. 6 Tbsp.)
2 Tbsp. tequila (recommended: Patron Silver)
1 Tbsp. Cointreau
Place sugar, water, pomegranate juice, and lime zest in a medium saucepan. Cook over medium-low heat, stirring frequently until sugar dissolves. Remove from heat and cool to room temperature. Discard lime zest.
Add lime juice, tequila, and Cointreau to pomegranate mixture and refrigerate until well chilled. at least 2 hours. Process in an ice cream maker according to manufacturer’s instructions. Transfer to an air-tight container, cover and freeze until firm, about 6 hours.
Yields approximately one quart.
Laura Rebecca's Kitchen 
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