Tuesday, March 13, 2012

Mango Mezcal & Lime Sorbet + Cocktail

Mango Mezcal & Lime Sorbet.

 In 2001, an old friend by the name of Christina Lona gave me this cookbook as a birthday present.  I was ecstatic as can be.  I would have bought the book myself but I was always frugal and looking for the best possible deal (at the time, the cookbook was selling for $35).   I was a devout fan of Rick's cooking show, "Mexico - One Plate at a Time."  Every Saturday afternoon I would be glued to the PBS channel -  pen and paper ready to jot down recipes.  If I look around now, I'm sure I could retrieve some of the notes from over a decade ago.  But to do that, I'd have to dig through an awful lot of rubble.  Ummm, perhaps another day.    

As it turns out, I never did make a lot of the dishes in the book.  At the time, the recipes seemed to have so many steps, procedures and components that I would just throw my hands in the air and not even attempt them.  There were a few, however, that I did try.  "Mango Lime Ice" was one of them.  

I was going to make a white chocolate and mezcal ice cream but in the end I went with this old favorite of mine.  For one, it's easier and two; it's gonna serve double-duty as you shall see. 

I followed the recipe with a few exceptions.  I used 2 kinds of mangos as the ones I usually buy were not ripe enough to use at the time.  More importantly, I added 2 tablespoons of Mezcal.  You can probably get away with using 3 or 4 and the sorbet will still freeze.

The recipe also says to dump the mixture in a bowl or pan and freeze but i sped things up by adding it to my ice cream machine.  

After a full 24 hours had elapsed, my sorbet was ready to eat.  For my grown-up taste buds, this sorbet is a touch too sweet for me.  In the future I will try to cut down on the sugar and/or up the amount of lime juice.  If you make this at home, know that, by tinkering with the sugar content, you will effect the consistency of the sorbet.  It might not freeze fully or it will freeze to the texture of an ice cube.  No bueno.        

I said I wanted to make this particular sorbet because it was gonna serve double-duty.  Well, after having the mezcal slushie at UMAMIcatessen, I wanted to recreate it at home.  The Mango Mezcal & Lime Sorbet is the perfect foil for a slushie.  Because it is abundantly sweet, the additions of mezcal, tequila, lemon and ice work perfectly to balance the cocktail without diluting the flavor.  Here is how I made it.

Mango Mezcal & Tequila Slushie

3 generous scoops of Mango Mezcal & Lime Sorbet
 Juice from a large lemon
1 ounce Mezcal
1 ounce Tequila
4-5 ice cubes

Add all the ingredients to a blender except for the ice cubes.  Blend on medium for a second and increase the speed to high.  Meanwhile, feed one ice cube at a time to the running machine, until the mixture reaches the desired consistency.  Bottoms up!



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