A very adaptable citrus sorbet

A very adaptable citrus sorbet

By
From
Citrus
Makes
750 ml
Photographer
Mowie Kay

Citrus sorbets, especially lemon or lime, are always popular – use this method to apply to any of the sourer fruits, including grapefruit and bitter oranges. If you decide on bergamot, it is well to do half bergamot, half lemon or lime, as it can be particularly sour, or instead use some Earl Grey tea in the infusion. I also really love combining mandarin, lemon and yuzu together.

I find it almost impossible to make these unadulterated – a good glug of liqueur or “cello” is great at the end and helps make a softer sorbet. Otherwise you can serve them with a shot of spirit or liqueur poured over. Try lemon with a shot of gin, lime with white rum or tequila, a combination of mandarin and yuzu with vodka or sake. In terms of other flavour notes, you can also add other aromatics – I love cinnamon with lime, star anise with grapefruit, bay leaves with lemon, Szechuan peppercorns with orange.

Ingredients

Quantity Ingredient
100g granulated sugar
400ml water, plus 2 tablespoons
1 citrus fruit, finely grated zest
125ml sour citrus juice, plus 1 teaspoon

Method

  1. Put the sugar and water into a saucepan and add the citrus zest. Stir over a low heat until the sugar is dissolved. Remove from the heat, cool to room temperature, then chill in the refrigerator for at least 1 hour. Stir in the citrus juice, then strain. Churn in an ice-cream maker until thick and well aerated, then transfer to a freezer container and freeze.
  2. Serve as it is or with a good glug of a favourite liqueur poured over.
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