Papaya and Lime Agua Fresca Sorbet
8 cups sparkling water
6 cups chopped papaya, plus cubes for garnish
3 cup fresh lime juice, plus 6 to 8 lime wedges for garnish
1 cup sugar syrup – 20/80 sugar to water
2 cups gold tequila
1/4 cup Cointreau, Grand Marnier or Triple Sec
Blend to combine the fizzy water, deseeded papaya, lime juice and sugar syrup. Blend on high until completely blended and frothy. Transfer to a lidded freezer proof container , add the tequila and orange liqueur and stir to combine. Freeze for an hour and stir then repeat until frozen if the sorbet is too firm whizz in a food processor. Note: alcohol doesn’t freeze so this keeps the sorbet lush and slushy
Serve in individual glasses.
Garnish the glass with a lime wedge and a cocktail skewer of sugar frosted papaya cubes.
Enjoy! X
ice cream magazine 
A cool idea for a dieting summer. Ooooh!
How refreshing! Do you think that one could substitute champagne for the seltzer in this recipe?
Hello, yes I have used but in honesty it is an expensive option. Also works with lightly flavoured elderflower champagne or similar as a non alcoholic drivers drink. Xxx
I absolutely positively love Sorbet. I take pints to dinners anytime of year. Once, a group of dinner guests and I got out some spoons, stood right there in the kitchen and shared three cartons of sorbet. We had a blast conversing, laughing, and enjoying our spontaneous actions. SORBET FOREVER!!!