Ice cream is synonymous with summer. Nothing beats racing your way through a dripping ice cream cone, licking up every last drop before it melts all over you.
But sometimes ice cream can be a bit heavy, especially when it’s hot outside. And in times like those, sorbet will do the trick.
This freshly squeezed citrus sorbet is delicious and refreshing (not to mention lactose-free), plus it’s incredibly light, so you can eat it after a meal no matter how stuffed you are. And if you want to be fancy about it, you can use it as a ‘palate cleanser’ between meals.
This recipe is fresh, simple and versatile – you can use any citrus fruit you want, or make any number of combinations: lemon-lime, grapefruit-orange, yuzu-key lime. The only limit is your imagination.
- 2 cups freshly squeezed citrus juice
- Zest of one citrus fruit
- 1 1/4 cups sugar
- 1 1/4 cups water
- (Optional) added flavor of your choice
- 1 With a peeler, peel zest from your selected citrus in a small saucepan (add zest from other citrus for an extra kick if you'd like); pour in the sugar and water and bring to a light boil over medium heat to make the simple syrup. A foam may develop on the top; boil until this disappears and then remove from heat. Add the citrus peel and any additional flavor additives and allow to steep for 5 minutes.
- 2 Squeeze out the juice of several pieces of fruit to yield 2 cups of juice. Strain through a mesh strainer (or leave all that glorious pulp in the mix if you’d like) and then strain your flavor-infused simple syrup into the juice. Cover with plastic wrap and place in the back of the refrigerator to chill for at least 4 hours and up to overnight.
- 3 To make the sorbet, pour your juice mixture into an ice cream maker and churn until it gets to a soft-serve consistency. Then scoop out into 2-pint size containers and place in the freezer for 12 hours to fully set.