Loquat Sorbet Recipe with Tequila and Salt
Recipe type: Dessert
Cuisine: Seasonal
Prep time: 
Cook time: 
Total time: 
Loquats grow wild in California. The sweet and tart fruit are a natural fit for this refreshing sorbet.
  • 2 c loquat juice (from approximately 60 loquats)
  • 1¼ c water
  • ¾ c sugar
  • ¼ c brown sugar
  • 1 oz tequila
  • (as garnish) Hawaiian black lava salt
  1. Pick approximately 60 ripe loquats. Cut them in half and remove the seeds. Juice them in a Breville juicer or similar. Run the juice once more through a fine sieve for an extra smooth sorbet. Once you have 2 cups of juice, set aside.
  2. Warm the water, sugar and brown sugar in a sauce pan until the sugar melts. You can add or subtract sugar depending on the sweetness of your fruit and personal preference. Once the sugar melts, remove from heat, let cool and add to the juice.
  3. Add the tequila to the juice and syrup mixture and follow the instructions of your ice cream/sorbet maker.
  4. (Optional) Serve garnished with Hawaiian black lava salt.
Suggested equipment:
Ice Cream Maker
Recipe by Baby Bird's Farm and Cocina at https://babybirdsfarm.com/loquat-sorbet-recipe-tequila-salt/