This is a sensational summer dessert. I promise the raspberry and tequila shots will be a hit at your next party !!!
150 ml water
2 cups fresh raspberries
4 tablespoons tequila
juice 1/2 lime
1/2 lime cut in thin slices
1- In a small pan on medium heat combine sugar and water and simmer until the sugar has dissolved. Once the sugar has dissolved boil for 3 minutes to form a syrup.
2- Add the raspberries and cook until they are soft. Add the lemon and put aside to cool.
3- Pass the raspberry puree through a sieve to remove all the pips.
4- Add the tequila.
5- Pour the mixture into a plastic container and freeze overnight
6- Serve the sorbet in shoot glasses, sprinkle with sea salt flakes and decorate with raspberries and slices of lime.
TIP – Do not put too much tequila because the mixture will not freeze well.