Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet
2:51 "is that a chartreuse?" Fun fact: the color chartreuse was named after Chartreuse liqueur, not the other way around. (The liqueur is ~250 years old.)
I imagine the same is with the almost every color, they are all named after something else that came first. I am not being a smart ass, but I am also a painter (of canvas, not people’s houses)
"In the name of science": I might drizzle on some more tequila. Brilliant. As always! Thank you so much: I will try heating up my simple sirup with zest for my lime sorbet.
Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet. Can we be friend?
I have one....or four of these every Friday night with my chips, salsa and cheese enchiladas. Only difference is mine is in a 24 oz beer mug and drinkable.
You always like adding green on top of your finished products, which made me wonder why you didn’t use another lime to microplane zester/grater some more lime zest on top of that perfect Margarita sorbet.
Reduce the water to 2.75 cups. After making the lime syrup and letting it cool, add 2 Tablespoons orgeat along with the triple sec (or orange liqueur), and then 1/3 cup of decent Jamaican rum. Then you've got Mai Tai sorbet. Garnish with a few fresh mint leaves :) Or cut out the triple sec and orgeat and go with 1/3 cup good silver Puerto Rican or Cuban rum, such as Don Q Cristal or Havana Club Blanco for Daiquiri sorbet. :)
As a potato lover, Chef John has yet to make danish caramelized potatoes. A x-mas dish, but should also be perfect with german sauerbraten, the sweet and the sour go well together all during the year!
I always get weird looks from everyone when I order margaritas without salt, or straight shoot tequila without the lime or salt. It's good to know I may not be the only one.
Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet. Can we?
oh. i never thought about putting a towel over the ice cream maker. I do wrap my sous vide pot when i use that on hot days so that it doesn't sit there and add heat to the already hot room...so same concept and i don't know why my mind didn't think of that.
Serious question though: I don't own an ice cream machine because it's something I don't make... Would this mixture work granita-style using a cookie sheet in the freezer / scraping it with a fork a la that one Alton Brown episode?
It probably would - you could also put it in a food processor or take a hand held blender stick to it and try to make the crystals more of a fine sorbet texture.
Yup, as Chef John said if you freeze it in an ice cube tray and blend it nobody will be able to tell the difference. I imagine really any method that results in very fine ice will work well
@@palomarodriguez3308 Upon rewatching the video I realize I should have paid more attention ;) I usually watch these before bed so I was probably asleep.
I'd just make the lime sorbet and drizzle in the tequila and triple sec to taste when enjoying. This would avoid the risk of not being able to freeze the sorbet (because, I'd probably added too much tequila).
My kids loved this. They slept really well, also.
That IS funny 🤣
😂
Huh… Also my Nana, and her little dog Buttercup they slept thru the night.
😂
Tiny tacos and frozen Margaritas are on the menu this weekend and I'm not negotiating.
Can't believe you decided to sit on this recipe all summer and post it one day before September.
Max Miller did lemonade this same week too
😂😂😂
To be fair - it's just now summer where he's at.
@@wpattison in California?
Guess we’ll need to make it before September 22
Bold to post this on a Tuesday.
RIP the rest of my week
🤣🤣🤣
By the time you get the ingredients tonight and make it tomorrow and leave in the freezer overnight it's already Thursday :)
Oh wow. One could sorbet many things!
Ice cube tray, we’re gonna be busy this weekend…
I have no clue why, but I completely burst out laughing with joy and excitement for your up coming weekend! Live well and as always, enjoy!
Yes! I'm going to sub lemons then go with oranges!
Chef John is the only one who loves and understands me. Sorry Michelle, this is the feeling I get every time I watch a video 🤣😂
It's still hot like MORDOR here, so this comes right on time!!
I was thinking about how lovely it would be to take one to the pool until I realized that it'll probably melt on the way. 😅
@@TheImelda28 Hahaha, yeah... I am glad for who invented air-conditioning these days. Can't exist without them.
@@TheSlavChef this is decadent capitalist dessert. Babushka would not approve!
Did two hobbits showed up and tried to toss a ring through your window yet? 😉
@@jack6964 Let her have one, see if she changes her mind.
"Throw another half a scoop on top and keep moving!"
Life lessons from a chef.😏🌺
Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet
2:51 "is that a chartreuse?"
Fun fact: the color chartreuse was named after Chartreuse liqueur, not the other way around. (The liqueur is ~250 years old.)
Now I need a Chartreuse sorbet
That seems like a long time to wait for aged liqueur...
@@jordanfield111
good luck-it’s 110 proof
I imagine the same is with the almost every color, they are all named after something else that came first. I am not being a smart ass, but I am also a painter (of canvas, not people’s houses)
@@kurtisburtis Oh, I'm well acquainted
Fantastico! Lemon sorbet, go and hide because the new champ is her among sorbets, Maaaargariiiita sorbet!!
1st day of spring down in the southern hemisphere, and this is a perfect starter for a lovely warm night. Thank you :)
Thank you for washing an extra dish so I could see the chartreuse, it was beautiful
That Beyoncé upgrade u line made me smile so hard
"In the name of science": I might drizzle on some more tequila. Brilliant. As always! Thank you so much:
I will try heating up my simple sirup with zest for my lime sorbet.
My mom had those same dessert dishes when I was a kid. I’m 66!
Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet. Can we be friend?
damn that’s interesting
(also why is the guy who replied first one of those “wanna be friends” bots i thought those didn’t exist anymore)
I have one....or four of these every Friday night with my chips, salsa and cheese enchiladas. Only difference is mine is in a 24 oz beer mug and drinkable.
You are the Claude Monet of your Margarita Sorbet.
This will be the perfect desert pairing for my seafood boil on Saturday. Chef John always comes through
My love for margarita's just grew stronger :)
You always like adding green on top of your finished products, which made me wonder why you didn’t use another lime to microplane zester/grater some more lime zest on top of that perfect Margarita sorbet.
The real reason people drink so much when they ski is because alcohol is liquid courage. Great recipe!
Who could possibly give this a thumbs down?? 🤦♂️
The ski joke was awesome 😂😂😂😂 thanks for the laugh 👏👏👏
i had this thing few years back, from a stand in Chicago bay. Tipsy ride on the ferris wheel was amazing.
As someone who entered the icecream/sorbet machine game merely days ago, i appreciate this on a whole other level than before
At risk of sounding like a Lush, How much Tequilla could we add to this and still get the nice ice crystal formation?... 😬.
Everything you do has this magic touch, I love learning from your videos!
I tend to skip these video since no ice cream machine, so glad I didn't! My colleagues will be so happy. :'')
Our lime tree has just started fruiting. It’s gonna be raining margarita sorbets ever so often! Tq for this wonderful recipe💖🌼
I love your recipes and how you present them. That always makes me smile. This is delicious and I happily make it regularly now.
You are amazing! And my go to for receipes. Thank you.
the pith doesn't only add bitterness, it also adds sadness and woe.
I used to do a mirmosa sorbet that was really nice
When it comes to zesting citrus, I try not to get "pithed off". 🤪
You are the Tom Cruise of your frozen booze.
You are after all the Matthew McConaughey of your margarita sorbet.
Hello from Brazil. Chef John your are a legend.
Você deveria tentar fazer este sorvete com cachaça!
Thanks for the breakfast recipe!
I may very well buy an icecream maker just to make this one recipe.
Me too
THAT'S WHAT I WAS THINKING! Chef John got us...
This may have well been an ice cream maker advertisement. I have to try this recipe lol!
Thank u Chef John!!! ❄️🧊❄️ This is a winner! 🌟
Could you use agave syrup instead of sugar to bring out the tequila flavor more?
There should be an app to taste these recipes
Love it! Thanks for this recipe in time to enjoy what's left of summer!
Looks so delicious and refreshing! 😍😍😍😍
Exactly the food I was wishing for!
Reduce the water to 2.75 cups. After making the lime syrup and letting it cool, add 2 Tablespoons orgeat along with the triple sec (or orange liqueur), and then 1/3 cup of decent Jamaican rum. Then you've got Mai Tai sorbet. Garnish with a few fresh mint leaves :)
Or cut out the triple sec and orgeat and go with 1/3 cup good silver Puerto Rican or Cuban rum, such as Don Q Cristal or Havana Club Blanco for Daiquiri sorbet. :)
Thank you!
Mai Tai sorbet was in my mind.
"Margarita Sorbet" was my stripper name in the late '70s.
I must get one of those zesters!
Geez, your cooktop is soooo clean!
As a potato lover, Chef John has yet to make danish caramelized potatoes. A x-mas dish, but should also be perfect with german sauerbraten, the sweet and the sour go well together all during the year!
Oh wow. That's great. I have had a Vesper(the cocktail from "Casino Royale" that James Bond drinks) sorbet, and that was great.
I'm gonna go with "lime" for the color.
Nice. I think adding mint and swapping the booze for white rum for a Mojito variant.
This looks delicious
What a perfect way to end the last gasp of summer! (And avoid watching the West Coast fire news)
I always get weird looks from everyone when I order margaritas without salt, or straight shoot tequila without the lime or salt. It's good to know I may not be the only one.
Margaritas on the rocks, no salt for me. :)
Obviously the color of that sugar mixture is LIME GREEN chef 😂😂 💚
I'm sure the Carthusians will offer their blessing on the color; it is very much Chartreuse!
Perfect! 😊
Now I need another bottle of Espolon
Little tip - you'll get significantly more juice from your citrus if you microwave them for a short time - say 15-20 seconds maximum.
You are my hero!
Hello, l'm pretty confident nobody will ever pass by your profile without saying hello because your posts are so intriguing and your photos are so delightful. Sincerely apologize for bothering you by the way, I'd love to get to know you but we're not friends yet. Can we?
Nice! Thanks ✌🏻😎
thanks
Yum.
This is beautifully delicious to watch and listen 😇
oh. i never thought about putting a towel over the ice cream maker. I do wrap my sous vide pot when i use that on hot days so that it doesn't sit there and add heat to the already hot room...so same concept and i don't know why my mind didn't think of that.
Lime concentrate?
Joshua Weissman: Papa no kiss
Adam Ragusea: NOO!
In the name of science… love it 😂
Loved this one thank you!!!
In the name of science!! 🤣🤣
Chef John don’t make me act up it’s only Tuesday
Ohh my!! A must try!!!
There are no short cuts to any place worth going
Now I wanna see an AMF sorbet
what a treat
Chef John = Truth Syrup.
Serious question though: I don't own an ice cream machine because it's something I don't make... Would this mixture work granita-style using a cookie sheet in the freezer / scraping it with a fork a la that one Alton Brown episode?
It probably would - you could also put it in a food processor or take a hand held blender stick to it and try to make the crystals more of a fine sorbet texture.
Yup, as Chef John said if you freeze it in an ice cube tray and blend it nobody will be able to tell the difference. I imagine really any method that results in very fine ice will work well
He answers this question 5 min and 4 seconds into the video
@@palomarodriguez3308 Upon rewatching the video I realize I should have paid more attention ;) I usually watch these before bed so I was probably asleep.
@@durch_meine_Augen happens. That's why i gave you the timestamp :)
How about Cointreau or Grand Marnier instead of Triple Sec?
Go for it! 👍🏻
Grand Marnier not Triple Sec was my 1st thought.
They are so expensive where I live I don't even look at them.
I can’t wait to make that 🤤
Looks delicious
I guess I'm buying the ice cream maker lol. Thanks for sharing!
Just love it. ..
Some steps of this recipe are very similar to your state fair lemonade recipe I made many times.
That's leaving zests in sugar for an hour trick is amazing.
Yes that is chartreuse u have to try drinking some!
Bold of you to post a video with macerating on RUclips.
Nom nom nom, I'd be all over this!!! Yummy. You are hilarious!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Just before making the Sorbet you have the Fresh Margarita. I couldn't make the Sorbet Stage, I'd be having " Margs" by then.
😋 Oh, YES! Yummy in the tummy! 💌💕
Damn it, Chef John. I want to giggle!
I literally just bought a tub of this lmao
You know what's a perfect summer treat? Pizza logs.
Literally just got an ad for Jack in the box tiny tacos before this video
that looks Awesome!
@5:59 you look like superman in the spoon reflection. lol Cheers!
Yummy
Thank you for sharing
Nice
Easy
I'd just make the lime sorbet and drizzle in the tequila and triple sec to taste when enjoying. This would avoid the risk of not being able to freeze the sorbet (because, I'd probably added too much tequila).
O.M.G.!
So this could be used as a slushie margarita if not frozen? Would egg whites spoil it?