Being a classically trained cook I cannot leave well enough alone and always have to adapt and change things to make it work for my tastes me so I "borrowed" this recipe and made it mine with a few tweaks and changes here and there - hope you like it and enjoy it as much as I did.
Charbay Tequila Blanco Jalapeno Sorbetto
1 1/4C Sugar
1 1/2 C Water
1 egg white
1/2 C lime juice
Lime Zest from 2 limes
1/3C Charbay Tequila Blanco (no more!!!! or it will not freeze)
1/8C St. George Spirits Qi White Tea Liqueur (you can sub Cointreau)
3 Jalapeno Peppers (seeded and de-veined)
Most of the capsaicin (the stuff that makes the pepper hot) in a Jalapeno is in the Seeds and the Veins so (using gloves) remove all or as much of the veining as you would like. Puree the Pepper and the water VERY well.
Make a Jalapeno Simple Syrup (this can also be made if you are making a Jalapeno Margarita (with Charbay Tequilo Blanco or course!)). Bring the Sugar, and Pepper/Water puree to a boil and let boil for about 2 minutes. Then using cheese cloth, preferably, strain the peppers out of the mix so you are left with a hyper-green looking simple syrup.
Beat the Egg white, then mix in the remaining ingredients (not the syrup). Temper the Lime/Egg white mixture by adding a little bit at a time of warm the pepper syrup. Then once tempered mix all together well.
COOL completely - This is so important that I cannot tell you. If you skip this step you will not make a sorbetto but a blended margarita (not a bad thing though if you think about it).
Put this in your Ice Cream maker and Make it!
~A good note is that I also keep about a cup or two of Chilled Simple Syrup handy in the event that you get the alcohol mixture to rich and it is not freezing.~
Simple Syrup
Equal parts Water and Sugar - bring to a boil - boil for about 5 minutes and chill in refrig - (Simple isn't it :-))
Enjoy!
Chris Hylton is a fantastic human being and we hope you enjoy his recipe :)
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