I'm not sure anybody in the Sorted studio can stand a tequila slammer... and yet if we're out and have had one or two drinks they seem like a good idea. I took our love for the concept of tequila, lime and salt and combined it into a nostalgic sweet from our childhood... sherbet dippers. This was the result! Winner!
Line a tray with a silicon mat or paper. Cut the peel away from a lime and dry it in an oven on a baking tray for an hour at 140°C.
Weigh all of the lolly ingredients into a pan (minus the extra tequila) and heat to a gentle simmer, with a sugar thermometer in it. Turn the heat up and bubble until the mixture reaches 149°C, then remove from the heat, just as it starts to turn amber.
Add the last tablespoon of tequila into the pan as you stir quickly and pour or spoon blobs onto the mat so that it falls to create round lollies approximately 5cm across.
Poke a lolly stick into the caramel quickly and turn it through 180° so it’s entirely coated, then leave them to set.
Chop the peel once it has dried. Blitz together the dried peel, 100g of sugar and the citric acid in a food processor.
Serve the lollies with plenty of lime sherbet to dip!