Tequila Passionfruit Sorbet

A warm long weekend calls for a treat. But at the same time, a heavy dessert doesn't always hit the spot, so today we had a passionfruit sorbet. I didn't want to make a big batch or actually whip out the ice cream machine though, so I made a small sorbet-slushee in the Vita-Mix. If you don't have a super powerful blender, you'll have to settle for a slightly more watery concoction that's equally tasty.

For one cup:

• 1/3 cup frozen passionfruit pulp
• 3 tablespoons simple syrup (or other sweetener)
• 1/2 shot blanco tequila (feel free to use rum or vodka)
• 1/4 cup ice cubes
• 1/8 cup water, plus more just in case
  

Combine everything in a blender, and pulse until everything is broken up. Turn off the blender, stir everything, and then turn on again. If you have a blender that you can gradually turn higher and higher, it will work better. With the blender on, drizzle in more water until the mixture just starts to loosen up and blend freely. Because this is a thick, almost solid frozen dessert, you want the blades to slowly churn and break up the ice. Turning it up to high won't work because a pocket of air will form around the whirling blades, whereas slowly turning blades will allow the mixture to fall back down around the blades and get blended. If you want, pop the mixture into the freezer for awhile. I suspect it would get too hard after awhile, but an hour or two while you eat dinner would make it a perfect sorbet.

Note: my mixture has seeds because I also added a few cubes of frozen fresh passionfruit. It's pretty to look at, but I think a seed-free sorbet would taste better. Juice from half a lime or lemon would also be a nice addition.