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
200g Caster Sugar
Juice of 1/2 lime
3 tbsp Tequila
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.
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 :)
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