The Royally Baked / Recipes  / Mezcal and Orange Sorbet

Mezcal and Orange Sorbet

Mezcal seems to be all rage these days, but to be honest, I'm still not a big fan quite yet. I find it a bit too smokey for my liking, but that's just my opinion. Although after a fews beers, I do find myself ordering a couple of shots of mezcal if a buddy is also drinking it.

Typically down here they serve your shot of mezcal on a wooden board along with slices of orange and sal de gusano o chapulines, which is a salt blend with chilli peppers and either agave worms or grasshoppers. It may sound a bit gross, but it really doesn't taste half bad and they do say entomophagy is the way of the future!

The way you drink mezcal is by first dipping an orange slice in the chilli salt, take a sip of mezcal (the first sip is always the worse), then a bit of the orange slice. Just like tequila, a slice of lime, and salt expect you're not suppose to take the whole shot.


Mezcal and Orange Sorbet

Makes 4 servings.


  • 100 gm / 1/2 cup sugar
  • 6 oranges, juiced
  • 1 orange, zest
  • 1 lime, juiced and zest
  • 60 ml / 4 Tbsp Mezcal (any type will work.)
  • Mezcal salt or chilli powder to taste, optional


1. In a bowl add your sugar, along with the zest of an orange and a lime. (Make sure to wash them well before zesting.)

2. Juice 6 oranges, and 1 lime. You want to have about 500 ml / 2 cups of juice. Strain the juice, to get rid of the seeds and pulp, into your bowl with the sugar and zest. Add your generous shot of mezcal.

3. Stir the mixture in the bowl, for about 10 minutes until all the sugar has dissolved.

4. Add to an ice cream maker, following the manufactures instructions. Mine took about an hour, starting with a cooler mixture will help speed up the process.

5. When the sorbet is almost ready, add the chilli powder. Finally scoop out your sorbet and allow it to fully set overnight. ¡Salud!

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