Summer is almost here, and that means its time to whip up cool summer treats to get us through the hot, humid months ahead. One of my go-to favorites is a classic and simple sorbet. I’ve made many different flavors over the years, but by far the easiest is the classic citrus sorbet. The best part about this recipe is you can use any freshly squeezed citrus juice you want. Below you’ll see photos of sorbets using two of my early summer favorites – blood orange and grapefruit. Here are a few other options you may want to try.
Naval Oranges
Grapefruit
Meyer Lemons
Blood Orange
Limes
The grapefruit flavor is particularly near and dear to me as I remember having a half-grapefruit with sugar sprinkled on top with my dad in the morning. One of those childhood memories you cling to well into adulthood. The grapefruit sorbet is the best parts of this flavorful memory and one that I just can’t help indulging in.
Here’s another little trick about sorbet, you can really play with the flavor combinations. It all depends on what you choose to infuse the simple syrup with before combining it with the citrus juice. Some of the options I like to play with include green or black tea, cardamom, lavender, juniper berries, cloves, cinnamon, or peppercorns for some kick.
I encourage you to get creative with your favorite flavors and share with us by tagging your creations on our Instagram feed @pumpernickelandryeofficial.
Enjoy all the citrusy goodness this summer!
Citrus Sorbet
Ingredients
2 cups Fresh Squeezed Citrus Juice
Zest of one Citrus
1 1/4 cup Sugar
1 1/4 cup Water
Added Flavor Of Your Choice (Optional)
Directions
With a peeler, peel zest from one of your selected citrus (more for an extra kick if you like) In a small saucepan 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.
Squeeze out the juice of several citrus 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.
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.
Serve and enjoy!
