- ½ cup sugar
- ¾ cup freshly squeeze lime juice
- Freshly grated zest of ½ lime
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
- 2 tablespoons Tequila
- 1 bottle Champagne or Prosecco
Place 2 cups of water and the sugar in a small saucepan. Bring to a boil over high heat, remove from the heat, and stir in the lime juice and zest, orange liqueur and Tequila. Let cool, and refrigerate. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a bowl, cover and freeze. The sorbet can be completed up to several days ahead of time. For serving: Have 6 chilled champagne coupes ready. Add a small scoop pf sorbet in each glass, and without waiting poor the Champagne or Prosecco over it and serve immediately.