Lime Sorbet with Tequila-Marinated Blood Oranges

1 1/2 cups granulated sugar

1 1/2 cups water

1 cup freshly squeeze lime juice

1 tablespoon finely grated lime zest, packed

3 blood oranges, supremed (see notes below)

Tequila blanco (recommend 7 Leguas or another high-quality white tequila)

To make the sorbet, combine the sugar and water in a medium saucepan over medium heat and stir until sugar dissolves, about 8-10 minutes.

Remove saucepan from heat and pour contents into a heat-safe glass bowl to cool.

Add lime juice and lime zest. Stir to combine, cover with plastic wrap and refrigerate to accelerate cooling process (or leave on counter to cool to room temperature).

When the liquid has completely cooled, pour into freezer bowl of electric ice-cream/sorbet mixer and mix until thickened, about 25 minutes (but this depends on how cold the liquid was to begin with).

Scoop sorbet into glasses and top with tequila-marinated blood oranges (if serving as a beverage). Or if serving as a dessert, place sorbet in an airtight freezer safe container for about 2 hours and remove about 10 minutes before serving.

To make the tequila-marinated blood oranges, place orange segments into a bowl or glass jar with a hinged lid and completely cover with tequila.

Cover bowl and allow to sit at room temperature until sorbet is ready or refrigerate for future use.