Margarita Sorbet with Salted Peanut Crisps

Name: Margarita Sorbet with Salted Peanut Crisps
Yield: makes 1 quart (1 liter) sorbet and about 40 cookies; 6 to 8 servings
Ingredients: 3 cups (750 ml) water; 1 cup (200 g) granulated sugar; Grated zest of 4 limes, preferably organic; 1 cup (250 ml) freshly squeezed lime juice; 1/2 cup (125 ml) tequila; 2 tablespoons (30 ml) plus 2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; 3/4 cup (115 g) unsalted roasted peanuts; 3/4 cup (110 g) all-purpose flour; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 1/2 cup (100 g) granulated sugar; 1/4 cup (60 g) packed light brown sugar; 1 large egg; 1 tablespoon boiling water; 1/2 teaspoon baking soda; Flaky sea salt, for sprinkling

December 9, 2011

Sitting in the sun, overlooking the beach, I could drink margaritas all day. Unfortunately, or maybe I should say, fortunately, I don’t live in a warm climate or anywhere near a beach. If I did, I’d never get anything done. Whenever I’m looking for a taste of the tropics at home in Paris, I’ll start squeezing limes in my kitchen and I’m immediately transported to paradise (albeit with bills piled up on the counter and the dishes in the sink). Practically obligatory to serve alongside margarita sorbet are salted peanut cookies. They were inspired by the disks of solid peanut paste sold in Mexican markets called mazapan or dulce de cacahuate, which I’ve been known to nibble on with a margarita, or two, south of the border. And above it, as well.

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