Tequila-Lime Sorbet

Ingredients

• 2 cups of tequila
• 1 cup of lime juice
• 1/2 cup of sugar
• 2 tablespoons of lime zest
• 1/4 teaspoon of salt

Directions

1. Combine the sugar and water in a saucepan, then heat the mixture until it boils, stirring as you go so the sugar melts completely. Set the syrup aside to cool.
2. In a small saucepan, heat the tequila until it reaches a boil. Continue cooking until it has reduced by half, about 10 minutes, which will cook off most of the alcohol. Transfer the tequila to a bowl, then mix in the cooled sugar syrup, lime juice, Triple Sec, corn syrup, and water.
3. Add the chilled mixture to an ice-cream maker and churn it according to the manufacturer's directions. Transfer to the freezer and store it tightly covered.
4. To make it as a granita-style dessert, pour the mixture into a shallow container. Freeze until plenty of ice crystals have formed, about 1 hour, then use a fork to stir it firmly and break them apart. Continue freezing and stirring every hour or so until the mixture is fully frozen but still a little slushy, about 6 hours. After that, leave the granita to freeze all the way through.