Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 20 mins.

Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.

Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until cool before transferring into your ice cream machine.

Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.

Serve with a mint Garnish :P - ENJOY