Method
Combine sugar and water in a saucepan
and bring to a boil. Stir to dissolve sugar, remove from heat, add zest
and cool. When cool, add juice and pass mixture through strainer. Add
tequila and spin in ice maker/sorbet machine.
When ready to serve, rim the edge of a margarita glass with lemon juice
and salt. Place a generous scoop of sorbet in the glass. Serve with margarita
on the side.
Paula Anast has been the pastry chef at Mas for two years and Otro Mas since
its inception. She has learned her craft mainly "on the job",
though she did work for a short time in the pastry kitchen at Hudson Club
and attended some culinary schooling. A 30-year-old native of Chicago,
she previously owned a retail home furnishing store in Wicker Park, across
the street from Mas. It was, in fact, when she owned this store that John
recruited her for the kitchen at Mas, noting her ability to create great
tasting, home-made desserts.
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