The vermillion hue of fresh-squeezed blood oranges combined with fresh lime juice, tequila, and citrus simple syrup makes a gorgeous and refreshing not-too-sweet finale to a beautiful meal!
In a small saucepan, bring sugar, water, and citrus zest strips to a boil; simmer until the sugar is dissolved, (about 3 minutes). Remove from the heat and let cool completely.
Use a citrus zester on 1 of the blood oranges (you have already removed the zest from 1 orange and 1 lime for the simple syrup but in strips). Use a zester or microplane as you want fine bits. Set the zest aside.
Squeeze all the citrus into a bowl, then run through a fine mesh sieve to remove the pulp. Rinse the bowl, and add the strained juice, the reserved citrus zest, the strained simple syrup, tequila, and fine sea salt. Add a few dashes of orange bitters if using. Stir well.
Thoroughly chill the mixture.
Freeze the chilled sorbet mixture according to your appliance manufacturer's instructions.
Scoop into pretty bowls or glasses rimmed with sea salt. Garnish with a chocolate dipped candied orange slice, or if you prefer, and square of dark chocolate. We get an Intense Orange Chocolate bar that is perfect!
Obviously this sorbet takes more than 20 minutes. It takes about 20 minutes of active time. You can shorten the "chill" step by sticking it in the freezer, but don't allow it to freeze. The "freeze" time varies by appliance.
You don't have to use a "top shelf" (expensive) tequila, but don't reach for the bottom shelf either. Use a decent quality silver tequila (you don't want the color from gold).
I have garnished the Blood Orange Margarita Sorbet with my Chocolate Dipped Candied Blood Oranges. Feel free to omit or garnish with dark chocolate... The salt does add to the margarita flavor of this recipe, and I love it with my Citrus Sea Salt.
Calories include the sorbet only, not any additional garnishes.