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Friday, 19 April 2013

Mexican Cinco De Mayo ideas: Raspberry Tequila Nieve

Cinco De Mayo 5th/May commemorates the Mexican army's 1862 victory over France.

This is a recipe from Thomasina Miers : Mexican food made simple, and she is the owner of the Wahaca  Mexican restaurants in London. And her book has some really good recipes.

I love tequila, ( who doesnt lol ) and the combination of the tequila and raspberries is just amazing , and this Nieve its just perfect for summer :)
Raspberry Tequila Nieve 

Ingredients :
200g Caster Sugar
500g Raspberries 
Juice of 1/2 lime
3 tbsp Tequila 

Gently heat 150g of the sugar with 150ml of water in a heavy-bottomed panto make a sugar syrup. When the sugar dissolved, boil for three minutes, remove from the heat and set aside.

Puree the raspberries and remaining sugar in a food processor.

Pass the puree through a sieve to remove the pips.

Add the sugar syrup to the puree, together with the lime juice and only one 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 two hours until partially frozen.
After two hours, remove the nieve from the freezer and mix it up with a fork to break up any ice 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 :)

Miss Obleas: Recipes:

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