Grapefruit Tequila Sorbet with Flour Tortilla Cinnamon
Crisps
Makes approximately 1 quart
Ingredients:
2 cups sugar
1 1/3 cups water
2 cups cold, fresh grapefruit juice
1/2 cup tequila
cinnamon crisps (recipe follows)
Preparation:
Combine sugar and water in a small saucepan over medium
heat and bring to a boil. Boil, stirring constantly, for 3 minutes or until
sugar is dissolved. Remove from heat. Cool, then refrigerate until well
chilled
Combine cold grapefruit juice, tequila and 2 cups chilled sugar syrup. Pour
into an ice cream maker and freeze according to manufacturer's directions.
Serve with Cinnamon Crisps on the side.
Cinnamon Crisps
Ingredients:
8 flour tortillas
1 cup vegetable oil
1 cup sugar
1/4 cup ground cinnamon
1 tablespoon ground cloves
Preparation:
Cut tortillas into eighths. Heat oil to 350 degrees F on a
food thermometer in a deep-sided pan over high heat. Deep-fry tortillas for
1 minute or until crisp. Drain on paper towels.
In a mixing bowl, combine sugar, cinnamon and cloves. Gently toss tortilla
pieces in mixture to coat well.
Source: Dean Fearing's Southwest Cuisine
