Vegan Recipes Continued… Margarita Sorbet Down the Hatch Cool down with this icy scoop of tequila heaven while frolicking by the pool, the sea, or, oh hell, even the creek. Swimsuits optional, of course. ½ cup sugar 1 cup lime juice from about 8 limes, and the finely grated zest of the limes 3 cups freshly squeezed grapefruit juice ¼ teaspoon salt ½ cup tequila In a small saucepan, stir the sugar into the lime juice. Bring to a boil and stir until the sugar is completely dissolved. Let the mixture cook for a few minutes, then stir in the grapefruit juice, salt, and tequila. Chill the mixture and then freeze in an ice cream machine according to the manufacturer’s instructions. YIELD: ABOUT 1 QUART
John Schlimm is an educator, artist, award-winning writer, and a member of one of the oldest and most historic brewing families in the U.S. (Straub Brewery). He is the author of the Christopher Award-winning memoir “Five Years in Heaven” and several boozy cookbooks such as “The Tipsy Vegan,” “The Ultimate Beer Lover’s Cookbook,” “Grilling Vegan Style,” “The Cheesy Vegan”, and his newest Excerpted from “The Tipsy Vegan: 75 Boozy Recipes release: “MOONSHINE: A Celebration of America’s to Turn Every Bite into Happy Hour” by John Original Rebel Spirit.” Learn more at Schlimm. Copyright © 2011. Available from Da www.JohnSchlimm.com. Capo Lifelong Books, an imprint of Perseus
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