Saturday, May 5, 2012

Cinco de Mayo Inspired Sorbetini For Your Fiesta

It's Cinco de Mayo and I'm in Dallas so there's a fiesta around every corner today!

Over the past few months I've shared lots of South-of-the-Border recipes like . . . (click on the caption and it will take you straight to the recipe)

Blood Orange Salsa

Roasted Poblano and Chicken Tacos

Silky Smooth and Seductive Mole Sauce

Poblano Peppers Stuffed with Roasted Mole Chicken or Tempeh

Cilantro-Lime Cauliflower Rice

Chicken Tortilla(less) Soup

Zesty Grapefruit Guacamole

Of course there are many others in my cookbook, OMG! That's Allergy Free? like . . .

Mango and Cherry Salsas, pg 72

Icy-Hot Watermelon Gazpacho, pg 112

Southwest Style Spicy Picked Veggies, pg54

Green Chimichurri Sauce and Marinade, pg 66

Texas Style Veggie Chili, pg 119

Mango Salad, pg 80

Quick White Bean & Hatch Green Chili, pg 117

and so many more . . .

But since spring is here and the weather is warm and beautiful, I wanted to share a really special sorbet that will put you in the mood to have your own fiesta!  It can be made for adults only or a "kid friendly" version without any alcohol.

It is so beautiful, so yummy, quick to make and so refreshing that your friends and family will be shouting for more!

Peach & Jalapeno Sorbetini
Hotel ZaZa in Dallas serves a sweet and spicy cocktail that inspired this sorbet . . . sweet and fruity ripe peaches, tart dried cranberries and spicy jalapeños combined with just a touch of vodka make this a perfect sorbet for a warm summer’s evening . . .
Serves 4-6

Jalapeño Simple Syrup
3 cups pH 9.5 ionized water
1/2 cup agave 
4 quarter inch slices + seeds from a fresh jalapeño

Place in a small sauce pan and boil until liquid is reduced to 2 cups. Cool slightly, strain to remove seeds and jalapeno slices.  Refrigerate until cold or place in freezer just until it starts to form a skim of ice, pour into VitaMix or blender container.  

Fruit Mixture
16 oz frozen peach slices—or 3 medium fresh peaches with skins slipped and pits removed
1/4 cup fruit sweetened dried cranberries
1 red jalepeno chile finely diced
2 tablespoons peach vodka (omit if serving children)

Add to VitaMix container and blend until fruit is in very small pieces but not completely pureed. 

Poor into ice cream freezer and process according to directions. This sorbet freezes rather quickly. Serve in chilled mini martini glasses or small bowls. If you elect to add the vodka the alcohol keeps the sorbet from turning brick hard in the freezer so it can be made ahead of time and stored until you are ready to serve.


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