Old El Paso

A deliciously fruity fresh sorbet with a tequila and lime kick, served with crisp, sugary tortilla triangles.

Ingredients

1 x pack of 8 Old El Paso Soft Flour Tortillas
500ml water
450g fresh raspberries
150g caster sugar
60ml (4tbsp) tequila
30ml (2tbsp) icing sugar, sieved
1 x lime, juiced
Pinch salt

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Instructions

1. Put the sugar and water in a heavy-based pan and cook over a low heat, stirring until the sugar dissolves and the mixture is smooth and runny. Turn up the heat, bring to the boil and let it bubble for about 5 minutes. Then let it cool until just warm to the touch.

2. Blend the raspberries in a food processor or blender to make a nice smooth purée. Remove all the seeds by pressing the purée through a sieve, then pour in the lime juice, tequila, salt and warm sugar mixture.

3. To make a sorbet, either put your fruity mixture into an ice cream maker and follow the usual instructions, or pour into a freezer-proof tub. When it starts to harden a little (it’ll take a couple of hours), scoop it all out and whiz in a blender until smooth and slushy, then freeze it again for 3-4 hours until it’s nice and firm again.

4. To make the wafers, sprinkle the bottom of a frying or griddle pan with a little icing sugar and cook the tortillas for 30 seconds until the sugar turns to a liquid. Sprinkle the top with a little more icing sugar, turn over and cook for another 20- 30 seconds. Leave to cool slightly then cut into triangles.

Make it your way

Scoop the sorbet into cocktail glasses with the Old El Paso Soft Flour Tortilla wafers stuck in all around the sides.

Cook’s tips

To make a non-alcoholic version, leave out the tequila and add a bit more lime juice instead.