Cara Cara Mezcal Sorbet

• 4 pounds cara cara, blood or valencia oranges
• sugar
• 1 shot mezcal (high quality) or tequila
• 1 pinch lavender sea salt

1. supreme your oranges, removing peel & pith from oranges (((http://www.marthastewart.com/271469/supreming-citrus)))
2. remove seeds if any from oranges & pulse oranges in food processor, leaving them pulpy, pulp adds lovely texture to finished sorbet
3. measure out pulpy juice. for every 1C add 1/4C sugar (for example for 3C of pulp add 3/4C sugar
4. put sugar in non reactive saucepan, add enough pulp to cover, bring to a low simmer, stirring to dissolve sugar
5. stir dissolved sugar/juice mixture back into rest of pulp mixture, add 1 shot of desired liquor & pinch of high quality lavender sea salt
6. chill over night, at least for 6 hours in fridge
7. follow your ice cream maker's instructions, freezing & processing as directed
8. serve with candied orange peels if you like

cara cara, sugar, shot mezcal, salt

Taken from food52.com/recipes/36729-cara-cara-mezcal-sorbet (may not work)