Happy Cinco de Mayo!
How about a margarita?
This margarita sorbet, tequila and all, is just like having a frozen margarita. It is so refreshing. Every spoonful tastes like a party…on the beach…in Mexico!
I’ve been celebrating Cinco de Mayo for as long as I can remember, just because; just because it is a fun excuse to eat Mexican food, drink Mexican drinks, listen to Mexican music and catch the fiesta vibe.
Everyone loves a reason to celebrate, even if they’re not quite sure of what that reason is…
Many people tend to think that Cinco de Mayo is the Mexican Independence Day (you can count me in on that; guilty as charged), but it’s actually the celebration of the victory of the Mexican army over French invaders at the Battle of Puebla in 1862. Mexico was already a free nation at that time, having declared their independence in 1810.
Over the years, Cinco de Mayo has become more and more popular in the United States. But while much of us are donning sombreros and clinking our Coronas together on May 5th like “yeeeah!” it’s not as big of a deal in Mexico; while Cinco de Mayo is still commemorated in small celebrations around the country, it can’t be compared to their actual Independence Day.
As you might guess from last summer’s “Fiesta Week” dedicated entirely to posts on Mexican food, I love Mexico and its culture and traditions. So pass the margaritas (or the margarita sorbet!) and let’s have a Cinco de Mayo party. :-)
Recipe adapted from epicurious.com, Bon Appétit, August 1996
- 2 cups water
- 1 cup sugar
- 2/3 cup lime juice
- 6 tablespoons tequila
• Stir water and sugar in a medium saucepan over medium heat until sugar dissolves. Increase heat and bring to a boil. Pour into a medium bowl. Mix in lime juice and tequila. Refrigerate until cold, about 2 hours.
• Transfer the sorbet mixture into an ice cream maker and process according to manufacturer’s instructions. Serve immediately or transfer to a container, cover and freeze.
• Fun serving suggestion: serve in a margarita glass with a wedge of lime. To “salt” the rim, run a slice of lime around the rim of each glass and dip into granulated sugar.