Pear, Chile & Tequila Sorbet

• 1 cup orange juice
• 14 cup corn syrup
• 14 cup tequila
• 2 pink grapefruit, skin and pith removed, quartered and juice reserved
• 2 large pears, peeled, cored and chopped
• 34 cup simple syrup
• 1 hatch chile, stemmed and halved

1. Place the pears, simple syrup and chile into a saucepan and add water if needed to cover the pears.
2. Bring to a simmer and cook until tender when pricked with a fork.
3. Remove the pears and reduce the remaining liquid to 1 cup.
4. Place the pears, grapefruit, grapefruit juice, orange juice and reduced liquid in a blender.
5. Puree by pulsing, taking care not to overblend.
6. Add corn syrup and tequila and cool mixture completely.
7. Freeze in an ice cream machine according to manufacturer's instructions.
8. Keep frozen until ready to eat.

orange juice, corn syrup, tequila, pink grapefruit, simple syrup, hatch chile

Taken from www.food.com/recipe/pear-chile-tequila-sorbet-369015 (may not work)