‘Tis the season for citrus and we were very lucky to receive a largebox of what I thought were tangelos, but as I got to researching this post, I realized that the fruit we juiced and subsequently turned into sobert was probably not tangelos but some sort of oranges.
Regardless of the citrus variety, the gift was truly appreciated (thank you Jen & Greg) plus Vincenzo had so much fun using the automatic juicer. We loved the fresh juice. Lollie deemed it “super delicious.”
Being a big fan of all things sorbet, I couldn’t think of a better plan than some homemade sorbet – What a lovely way to brighten a dreary, December day, what a perfect thing to plop into a glass of prosecco for holiday entertaining.
The freshly squeezed juice produces a supreme sorbet, but if you were really strapped for time, high quality, minimally processed juice could be substituted.
Yields about 4 cups of finished sorbet
3 cups freshly squeezed orange juice (or tangerine)
2 tsp. lemon juice
2/3 cup of sugar, or up to 3/4 cup sugar if you like a sweeter sorbet
1/2 tsp. orange zest
pinch of salt
Mix all of the ingredients and refrigerate overnight. Whisk before processing to ensure the sugar is dissolved. Pour into ice cream maker and freeze according to manufacturer instructions. Serve immediately or transfer sorbet to a freezer-safe container and freeze until it’s time for dessert.
Alternatively, if you are planning to use this in a cocktail or punch, you could simply freeze the sorbet mixure in ice cube trays and add a cube to each champagne glass before adding the sparking wine – Move over mimosa! There’s a new gal in town.