While many people love their chocolate, perhaps you’d like to try making something different for Valentine’s Day? This refreshing sorbet is made from a winter herb/salad green called sorrel, plus some Meyer lemon juice and a little tequila.
I learned from dessert king David Lebovitz that adding a small amount of alcohol to sorbets improves their texture and keeps them from freezing rock-solid. The texture of this was creamy and smooth and the tequila adds a lovely flavor but it’s such a small amount that it’s still family-friendly.
vegan, gluten-free, low-sodium, reduced-sugar diets
Sorrel sorbet with tequila
- 3 cups water (filtered or spring)
- 3/4 cup agave syrup
- 1 bunch sorrel
- 1 lemons Meyer or regular lemon
- 3 tbsp tequila optional
- In a medium saucepan bring water and agave syrup just to a boil, stirring until syrup is dissolved. Remove from the heat and cool for 10-15 minutes.
- Wash the sorrel and shake dry. Roughly chop the sorrel, removing the ends of the stems and any leaves that are discolored or wilted. Add the sorrel to the syrup and let stand for 30 minutes.
- Pour through a fine mesh sieve, discarding sorrel. Don't worry about the less-than-appetizing color.
- Zest the whole lemon into the mixture. You can also use a peeler and sharp paring knife or the fine side of a box grater for this step. Slice in half with a serrated knife and squeeze the juice into the mixture through the sieve, catching any seeds. Stir in the tequila, then refrigerate until very cold.
- Pour into an ice cream maker and follow the instructions to freeze it. If you do not have an ice cream maker, follow these directions to create an Italian-style ice or granita.
- 145 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 0 mg sodium
- 229 mg potassium
- 32 g carbohydrate
- 1 g fiber
- 30 g sugars
- 1 g protein
- 3 Weight Watchers Points Plus