Homemade Sorbet: Sor-Good With Booze

I’ve discovered the perfect end to a summer evening, dessert and aperitif all rolled into one. It’s homemade sorbet. With booze. I didn’t exactly invent the stuff–the idea came to me when I was writing about champagne sorbet for the July issue of Hemispheres–but I think I’m perfecting it. So far I’ve made peach-strawberry-tequila and mango-raspberry-Cointreau. Sounds good, right?

Because I’m a frozen-produce kind of gal (phobia of spoiled fruits and veggies; normal), I was able to shave off chopping/pitting/stemming time. I let my fruit thaw about halfway, dumped it all in the food processor, pureed, added a little brown sugar and booze to taste, mixed, put in a container and put in the freezer. You’re supposed to use an ice cream maker, but I just took it out and stirred every few hours. The raspberry-mango-Cointreau one utilized Goya frozen mango pulp, which is available in an array of delicious tropical flavors. So, viva la summer, I say!

[Incidentally, this is the second post in a week that has mentioned Goya. They’re not giving me money to talk about them, but if they want to, I’m down.]