Thursday, July 2, 2015

Fruit Salad with Tequila Lime Sauce

I tasted this tequila lime sauce at a B and B we stayed at in Sedona, Arizona,  The Adobe Village Graham Inn. The owners serve up a delicious three course breakfast every morning. The first course is usually a fruit salad, they served this sauce over a mixture of kiwi and blueberries - it was terrific! You can find the original recipe on their site, but here's my rendition ... this makes a little less than their sauce, and I've simplified it just a little bit for ease in making a smaller amount.


1/4 cup sugar
1/2 cup water
1 Tbs. lime juice
zest of one lime
1 tsp. mint jelly
1 tsp. tequila


Mix the sugar, water, lime juice and zest, along with the mint jelly in a heavy bottomed sauce pan. Bring to a boil over medium heat. Reduce heat to low, and simmer for 5 minutes. Stir occasionally, wiping the sugar crystals off the side of the pan. Add the tequila, and continue to simmer for an additional 3 minutes. Cool, then pour into a glass jar. Refrigerate, then use by adding about 1 teaspoon per serving.

Makes 1/3 cup

Stealthy Cooking Tip: While adding the tequila is optional, if you do choose to use it, be sure to use a tasty one that you enjoy drinking. The sauce cooks down as it simmers, and the flavors concentrate. That means that the flavor of the tequila will be a little more concentrated. While most of the alcohol will cook off, some will remain. However, the amount of alcohol that remains is very small per serving. 

No comments: