Grape Tequila Lime Salted Sorbet

It's hot out. You're hot. I'm hot. We're all hot as hell. And it's about to get worse. So before we buckle up for August and the official opening of the gates of damnation and hellfire, I'd like to get my affairs in order.

I think this calls for some booze.

But not just any booze. This is like cocktail meets sorbet. And it's gonna be love at first sight.

Sorbet is kind of a miracle food. Really, it doesn't take much. Just some fruit puree, a little sugar, and an ice cream maker and you're off.

Course I added tequila because I'm me. But you do you.

Once you've got the booze poured in and the mixture chilled, it's into the ice cream maker and then into the freezer. I served this almost as a grape margarita, with frozen grapes and a salted rim. I won't lie. It was as delightful as it looks. Until next time kids, stay cool.

Grape Tequila Lime Salted Sorbet

5 cups rinsed green grapes
2/3 cup sugar
1/4 teaspoon Kosher salt
Lime juice to taste, starting with 1/8 teaspoon

2 shots of tequila

Put grapes in a food processor and pulse just until they liquify, about 10-30 seconds. Pour through a strainer into a bowl or cup, pressing down on skins and seeds to release juices. Whisk sugar and salt into the puree, then the lime juice and tequila. Chill base in the refrigerator 2 to 3 hours, then churn in your ice cream maker. Chill 3 hours to set. Serve in salt rimmed glass.

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