Ingredients:
1/2 cup fresh citrus juice* (See Note)
1 1/2 cups water
1/4 cup granulated sugar
1 tablespoon vodka, (optional)
2 teaspoons grated orange, kumquat, lime or lemon zest* (See Note)
Garnish: (optional)
Mint Sprigs
Fresh oranges or kumquats
Serve with:
Orange Sauce (optional-See recipe below)
Instructions:
Ice Cream Machine Made Method:
1. Combine all ingredients (except for orange sauce) in a large glass measuring cup or pitcher. Stir until sugar has dissolved. Chill until the mixture reaches 40 degrees F (about the temperature of a properly operating refrigerator), or simply place the citrus mixture in the refrigerator overnight to chill it. A quicker method is to stir the mixture in a bowl over an ice-water bath.
2. Transfer mixture to the freezer until temperature drops to 38 degrees F, about 10 minutes.
3. Transfer to an ice-cream machine and churn according to manufacturer's directions. Scoop into a plastic container, seal well and transfer to the freezer for several hours. If when ready to serve, sorbet is hard to scoop, let it sit at room temperature for a few minutes to soften. Serve sorbet over Orange Sauce (optional) and garnish each serving with a mint sprig and thin, crisp wafers or cookies. If desired, decorate each serving with sliced oranges or 1 or 2 kumquats.
Note:
Citrus Juice and Zest
Either orange, kumquat, lemon or lime juice and the zest from these fruits may be used in this recipe for citrus sorbet.
Tip:
Though the recipe calls for an ice-cream maker, sorbets may be made by hand.
Handmade Method:
To do so, the mixture should be placed in the freezer until semi-frozen, about 2 hours. Then whisk the semi-frozen sorbet and return it to the freezer. Periodically, about every 20 minutes, take it out and whisk it again, until frozen, about 2 hours.
Makes 4 servings.
Orange Sauce (optional)
Ingredients:
1/4 cup granulated or superfine sugar
4 teaspoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/3 cup water
2 tablespoons butter, cut up
1 tablespoon finely shredded orange peel
Instructions:
In a medium saucepan combine sugar and cornstarch; stir in thawed orange juice concentrate and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in the 2 tablespoons butter and orange peel. Cover and cool completely.
Makes approximately 1 cup sauce.
Source: DianasDesserts.com
Date: January 15, 2003