Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.
Cooking Light JUNE 2011
1. Combine sugar, 1 cup boiling water, and mint, stirring until sugar dissolves. Let stand 30 minutes. Strain mixture through a fine sieve into a large freezer-safe container; discard mint. Stir in pineapple and next 3 ingredients (through wine). Refrigerate 45 minutes. Place mixture in freezer for 4 hours or until almost solid.
2. Place half of pineapple mixture in blender; process until smooth. Spoon sorbet into a freezer-safe container. Repeat procedure with remaining pineapple mixture; cover and freeze 2 hours or until firm. Spoon 3/4 cup sorbet into each of 6 bowls; garnish with mint sprigs, if desired.
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