Frozen coriander and lime margarita

Forget the frozen drink maker, Farah's got a granita-paved route to frozen margs at home. Skip the alcohol for a refreshing palate cleanser.

Credit: The Cook Up

• serves

  8

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 cups caster sugar
• 1 cup water
• 1 bunch coriander, rinsed and roughly chopped
• 1 cup lime juice
• 1 cup water
• Rind of juiced limes, grated
• Tequila, salt and chilli, to serve

Freezing time: 8 hours to overnight

Instructions

1. In a small saucepan, stir water and sugar until the sugar dissolves, about 4-5 minutes.
2. Take off the heat and drop in the coriander and let it cool close to room temp.
3. Once at room temp, strain the herbs and retain the syrup only. Add lime juice, rind and additional water and mix to combine. 
4. Pour into a loaf tin, ice-cube tray or large storage container and freeze for 8 hours or overnight.
5. To serve, wet the rim of the glasses and dip in salt and chill. Set aside.
6. For the sorbet, scrape the surface of the frozen block with a fork to make a granita and portion ½ cup across each glass, then top with 30ml tequila per person. Alternatively, add frozen cubes to a blender with tequila and blitz. Portion across glasses and serve.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.