Recipes from Mexico :: Mexican Desserts
Ripe fruit*
1/3 to 2/3 c. superfine sugar, to taste
3 Tbsp. tequila (optional)**
Purée fruit in a food processor. Transfer the purée to a large bowl. Stir in sugar to taste and the tequila, if desired. Mix well to dissolve the sugar. Place the mixture in the freezer and chill until it begins to freeze around the edges and across the top, about 2 hours.
Whisk to break up and mix in the ice crystals, then return to the freezer and chill for 2 hours more.
Whisk again, breaking up the ice crystals and re-mixing into an in an even way-granulated mixture. Cover with plastic wrap and return to the freezer until frozen through, 2 to 3 hours more or up to several days.
Remove from the freezer 45 mins. before serving so the ice softens enough to spoon it out.
* 4 lbs. ripe watermelon, cantaloupe, or other sweet melon, seeded and rind removed or 6 c. berries, stemmed, if necessary, or 6 ripe mangos, peeled and pulp cut off the seeds.
** The tequila not only adds flavor, it prevents the mixture from freezing solid.
