RASPBERRY AND TEQUILA SORBET – A refreshing end to a summer lunch

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This is a sensational summer dessert.  I promise the raspberry and tequila shots will be a hit at your next party !!!

INGREDIENTS

200g sugar

150 ml water

2 cups fresh raspberries

4 tablespoons tequila

juice 1/2 lime

1/2 lime cut in thin slices

METHOD

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.

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