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)
Fresh oranges or kumquats
Orange Sauce (optional-See recipe below)
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.
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.
Though the recipe calls for an ice-cream maker, sorbets may be made by hand.
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)
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
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.
Date: January 15, 2003