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Mezcal Sorbet with Worm Salt

Name: Mezcal Sorbet with Worm Salt
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 500 ml Mezcal; 500 ml Water; 4 Tajín Classic Chilli & Lime 400g; 8 Maguey worms; 200 g Sugar; 1 tsp Salt

15 min (15 prep + 0 cook) Easy 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

Mezcal espadín granita with worm salt, in the Oaxacan nevero tradition.

About this recipe

Artisan mezcal sorbet dusted with worm salt (sal de gusano) - an iconic Oaxacan flavour combination. The alcohol softens the freezing point to create a creamy, grainy texture with a smoky aroma and a hint of toasted agave worm.

History & Origin

Mezcal and worm salt are two of the most recognisable symbols of Oaxaca in the world. Combining them in a sorbet merges the state's ice-cream tradition with its mezcal culture. The maguey worm - larva of the Hypopta agavis - ground with salt and chilli forms sal de gusano, a condiment used with fruit, mezcal and, in this contemporary version, with ice cream. When the cold tempers the heat of the alcohol and the smokiness of the mezcal, the result is an unparalleled sensory experience.

Estimated cost

£5.50

Total cost

£0.69

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

37g

Carbohydrates

Fat

Fibre

5mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large bowl, combine the young mezcal, sour orange juice, grated piloncillo and water, stirring until the piloncillo is completely dissolved.
2
Taste the mixture. It should have an intense mezcal flavour with citrus notes. The alcohol will prevent it from freezing solid - that is exactly what you want.
3
Pour into a shallow metal tray. Place in the freezer for 1 hour.
4
Remove from the freezer and scrape vigorously with a fork. Return to the freezer for 45 minutes. Repeat the scraping process 4–5 times until you achieve a soft but firm granita texture.
5
Serve in chilled glasses. Dust generously with worm salt just before serving. The contrast between the smoky sorbet and the insect salt is the essence of this dessert.