Tequila Sunrise Sorbet

Tequila Sunrise Sorbet (from Vegetarian Times, Total Time: 3-4 hours, Yield: 1 Quart)

Ingredients:

·         1 banana, broken into pieces

·         ½ cup sugar

·         2 ½ cups freshly squeezed orange juice

·         ¼ cup tequila

·         1 ½ cups pomegranate seeds

Directions

1.       Purée banana and sugar in food processor until smooth. Add orange juice and tequila, and purée until combined.

2.       Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. When sorbet is thick and creamy, add pomegranate seeds, and churn until incorporated. Transfer to 1-quart container, and freeze.

This recipe was kind of time-consuming because I used whole pomegranates and extracted the seeds.  There are also refrigeration and freezing times to account for.  Honestly, it wasn’t worth it.  This was not as good as my husband and I were hoping it would be.  It definitely had a Tequila Sunrise taste, but the pomegranate seeds kind of ruined it.  When you bite into one of them, the crunch detracts from the tasty flavor of the sorbet.  If I make this again, I may try crushing the seeds first to extract the juice, or just add some grenadine or Pom Syrup.

Without the distraction of the seeds, the sorbet is actually pretty good.  You can definitely taste the OJ and Tequila in each bite, but not in a bad way.  If you let thaw slightly before eating, the texture is really smooth.