|Caster sugar||280 Gram|
|Lemon juice||100 Milliliter|
|Sea salt flakes||1⁄2 Teaspoon|
1. Put the sugar in a pan and pour over the Tequila, lemon juice and 200ml cold water. Dissolve the sugar over a medium heat, stirring occasionally. Bring to a boil and simmer for 2-3 mins to form a syrup. Leave to cool.
2. Churn the syrup in an ice-cream maker until set, then tip into a container and keep in the freezer until needed. If you don't have an ice-cream maker, you can set the sorbet in the freezer - giving it a good whisk every 20 mins or so to prevent ice crystals forming.
3. Scoop the sorbet into chilled bowls and sprinkle with sea salt flakes just before serving.