There are lots of versions but here’s the recipe we used to use:
3 parts Triple Sec
1 part Light Rum
1 part Dark Myers Rum
1 part Vodka
1 part Gin
1 part Vermouth
3 parts Sweet & Sour Mixer
6 parts Coca Cola (like Classic; do not use Pepsi!)
1/2 part Tequila
IceOh the memories.
I’d probably drop on the spot if I had one now. :)So I was thumbing through Marcel Desaulniers’ lovely book Desserts To Die For
and was intrigued to find those memories in sorbet form. And here it is, in all its glory….Long Island Iced Tea….frozen. Definitely an apt sorbet in a book with that title. My oh my.Long Island Iced Tea SorbetFrom Desserts To Die For by Marcel Desaulniers
Ingredients:
1 1/2 cups granulated sugar
1 cup Myers dark rum
1 cup good quality tequila
1/2 cup fresh lemon juice
1/4 cup Rose’s lime juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
12 ounces Coca Cola Classic
1 1/2 cups cold water
1/4 cup Kahlua
Method:
Heat the sugar, rum, tequila, lemon and lime juice and zests in a saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat a bit and allow to boil for 13 minutes. You should have about 2 1/4 cups syrupy spiked tea. (At this point, your entire house will smell as though you’ve had a very big party.)
Cool the mixture over an ice bath until it is 40 to 45 degrees. (About 15 minutes) When chilled add cola, water and Kahlua.
Freeze in your ice cream freezer. Place the semifrozen sorbet into a container and freeze for several hours before serving. It will never freeze completely hard. Serve with a mint sprig and a slice of lime. Serve within 24 hours.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
