Margarita sorbet

Put one cup of white sugar in a saucepan and add the zest of four limes, taking only the green part, not the bitter white pith.

Stir and shake so the zest is coated in sugar; leave at least an hour to macerate and draw out the lime flavour.

Squeeze one cup of fresh lime juice and refrigerate.

Add cold water to the pan and heat over medium-high, stirring now and then, only until very hot, the sugar dissolved and the mixture clear; pull it before it simmers so the zest does not cook.

Strain into a container and cool completely.

Add the strained lime juice, a couple tablespoons of triple sec and a big splash of tequila; mix.

Chill until ice cold, then churn in an ice cream maker, with a towel over the top for insulation, until very slushy and thick.

Transfer to a pre-frozen container, lay plastic on the surface, lid on, and freeze until firm, ideally overnight.

variation: without an ice cream machine, freeze the mixture in ice cube trays, blend the cubes, and proceed as shown.

Serve in a salt-rimmed glass; warm the scoop in the hand for a smooth surface; garnish with a lime wedge.