This holiday cocktail is seasonal, delicious and the perfect balance of sweet and tart. I like to make a big batch of cranberry sorbet and serve it for dessert, then use the rest for seasonal cocktails.
Rub one lime wedge around the rim of each margarita glass and dip into the Himalayan salt until the rim is coated.
Scoop 1 large or two small scoops of sorbet into each glass
In a pitcher, over ice pour the limeade, triple sec, tequila and lime juice and stir. Pour over the sorbet in the glass and stir if desired. Garnish each glass with a lime wedge.