Step 1In a saucepan, combine the water and sugar, cooking over low heat until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature, then cover and refrigerate until needed. Do not use the sorbet syrup while it is still warm because it will darken the color of the sorbet.
Step 1Place the peppers in a blender, along with the sorbet syrup, tequila, lime juice and water; depending on the size of the blender, this will probably need to be done in batches. Blend until the chiles are completely puréed. Strain the mixture through a fine mesh strainer, removing and discarding the chile pulp. Freeze the sorbet in an ice cream maker, then cover and store in the freezer until ready to serve.