CORONA SORBET
Years ago, during my catering days, we served a Tsingtao beer sorbet in hollowed-out lemon halves for a Chinese New Year celebration. I remembered the idea recently as I brainstormed potential desserts for a Tex-Mex dinner. If it's good with Chinese beer, it ought to be better with a Tex-Mex beer, I reasoned. I grabbed a couple of Coronas and a handful of limes and went to work. Corona Sorbet starred at my next party and it was everything I'd hoped-lively and refreshing, sweet and tangy, just the sort of dessert I crave after a Tex-Mex feast.
Yield serves 12
Number Of Ingredients 5
Steps:
- In a large saucepan, bring the 1 1/2 cups water and sugar to a boil over medium-high heat; decrease the heat to medium-low and simmer until thickened, about 10 minutes. Cool for 5 minutes and stir in the lime juice, beer, and zest. Pour the mixture into an ice cream maker and follow the manufacturer's directions. For a more grainy, granita-style texture, pour the mixture into a 9 by 13-inch pan and freeze, stirring every 15 minutes for the first hour to break up the ice crystals. Let the mixture freeze for at least 2 hours or overnight and serve.
- The sorbet can be made up to 1 day ahead, but its texture will deteriorate after that.
- To make lime serving bowls, wash the limes before cutting them in half to juice. Once the juice has been squeezed out, freeze the skins in a plastic bag until hard, about 1 hour. When the sorbet is ready, fill each lime half with a scoop of sorbet and freeze for 1 hour more before serving.
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