- 1 cup sugar
- 1 cup water
- 1 1/2 cups good quality Mexican Tequila
- 1/4 cup Cointreau
- 2 cups fresh lime juice
- 1/4 cup fresh orange juice
- 1/2 cup light corn syrup
Combine the sugar with water in a small saucepan. Bring to a boil, stir the sugar to dissolve, and remove from the heat. Set aside to cool.
Add the tequila and cointreau to a small saucepan, bring to a boil (careful, it will ignite) , reduce the heat and cook until the alcohol burns off and it is reduced by half, about 10 mintues.
Combine the sugar water mixutre with the reduced tequila and the remaining ingredients. Chill in the refrigerator, up to overnight. Chun in an ice-cream machine, following manufacturer's instructions. Transfer to a containerer, cover, and freeze until ready to serve.
Serve in chilled glasses with salted rims if desired.