Corona Sorbet

• 1 1/2 cups sugar
• 1 1/2 cups water
• 1 1/2 cups freshly squeezed lime juice (about 12 medium limes)
• 2 (12-ounce) bottles Corona (or other Mexican) beer
• Grated zest of 2 limes

1. In a large saucepan, bring the 1 1/2 cups water and sugar to a boil over medium-high heat; decrease the heat to medium-low and simmer until thickened, about 10 minutes.
2. Cool for 5 minutes and stir in the lime juice, beer, and zest.
3. Pour the mixture into an ice cream maker and follow the manufacturers directions.
4. For a more grainy, granita-style texture, pour the mixture into a 9 by 13-inch pan and freeze, stirring every 15 minutes for the first hour to break up the ice crystals.
5. Let the mixture freeze for at least 2 hours or overnight and serve.
6. The sorbet can be made up to 1 day ahead, but its texture will deteriorate after that.
7. To make lime serving bowls, wash the limes before cutting them in half to juice.
8. Once the juice has been squeezed out, freeze the skins in a plastic bag until hard, about 1 hour.
9. When the sorbet is ready, fill each lime half with a scoop of sorbet and freeze for 1 hour more before serving.

sugar, water, freshly squeezed lime juice, bottles, limes

Taken from www.epicurious.com/recipes/food/views/corona-sorbet-382656 (may not work)