Put the sugar and water in a pan and cook over low heat, until the sugar dissolves. Increase the power of the fire until it boils for about 5 minutes. Now let it cool until it is warm to the touch.
Blend the raspberries in a blender or blender until you get a nice puree. Remove all the seeds from the purée, add the lime juice, tequila, salt and the warm sugar mixture.
To make a sorbet, you can do it in two ways: You can put the fruit mixture in an ice cream maker and follow the instructions, or pour it into a freezer ice cube tray.
When it starts to harden a bit (it can take a couple of hours) take it out and put it in a blender until it’s creamy and half melted, and put it back in the freezer for 3-4 hours until it is firm again.
To make the wafers: Dust the bottom of a pan with a little icing sugar and cook the tortillas for 30 seconds until the sugar turns liquid.
Dust the tortillas with a little more icing sugar, flip, and cook again for another 30 seconds. When they cool down, cut them into triangles.
To serve, place the sherbet in cocktail glasses with the wafers around the glass. Very professional!
If you don’t want alcohol, you can remove the tequila from the sherbet and add a little more lime juice.
