Raspberry and tequila nieve
Hugely popular in Mexico, this simple sorbet makes a refreshing end to a summer lunch.
A nieve is a simple water ice or sorbet. Hugely popular in Mexico, thanks to the hot weather and the enormous range of fruits, they are easy puddings to make ahead of time and are a refreshing end to a summer lunch.
Cooking time: 25 minutes
200g caster sugar
juice of ½ lime
3 tablespoons tequila
- Gently heat 150g of the sugar with 150ml water in a heavy bottomed pan to make a sugar syrup. When the sugar has dissolved, boil for 3 minutes, remove from the heat and set aside.
- Purée the raspberries and remaining sugar in a food processor.
- Pass the purée through a sieve to remove the pips.
- Add the sugar syrup to the purée, together with the lime juice and only 1 tablespoon of the tequila (too much alcohol will mean the nieve will never freeze properly).
- Pour the mixture into a shallow freezer-proof container or tray and place in the freezer for about 2 hours until partially frozen.
- After 2 hours, remove the nieve from the freezer and mix it up with a fork to break up any ice that is forming. Return to the freezer and leave for another hour. Repeat the process until you have a crunchy frozen nieve.
- Serve the nieve in small bowls with a little extra tequila poured on top.
Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton
Photographer Claire Wilks © Blink Films 2011