Nothing brightens a dreary winter day like the burst of tangy sweetness from oranges, grapefruits, lemons and limes. Their bright colors, fresh scents and tart tastes jump-start dull senses like bugle call. And while many of my favorite fresh fruits and veggies are on hiatus right now, citrus is perfectly in season.
If you’ve got a bunch of ruby reds and naval oranges nurtured by Florida sunshine, picked a their peaks and shipped straight to you (thanks Reggie!), you’re in luck. If not, go grab some at the grocery store. No matter how or where you get them, here's what you should do with a few of them: Make sorbet.
I found a simple recipe online and added one of my go-to add-ins for drinks and desserts: lavender. Its subtle, soothing floral notes balance the sweetness and give this icy treat an extra layer of refreshing flavor. If you don’t like (or don’t have) dried lavender, try fresh mint or basil for a little twist.
- 3 cups of fresh-squeezed orange and red grapefruit juice run through a fine strainer to remove any pulp
- 1 teaspoon orange zest
- 1 teaspoon grapefruit zest
- The juice of 1 lime
- 1 cup granulated sugar
- 1 cup water
Add the juice of one lime to your orange and grapefruit juices. Set aside.
In a small saucepan, stir the water, sugar, zest and lavender together and bring to a boil. Reduce the heat to a low simmer and cook for about 4 minutes to make a simple syrup. Remove from heat and strain the syrup. Let cool.
Once your syrup is cool, stir it into your juices
Add this to your ice-cream maker and follow its directions.
Pour the mixture into a shallow metal pan. Cover with foil or plastic wrap, and put the pan in the freezer to set up for four hours. Spoon the frozen mixture into a food processor (in batches if needed) and blend until smooth. Place in a sealable container and freeze until firm (about another hour).
I did it the second way, and it turned out wonderful but you’ll probably get a creamier sorbet using an ice cream machine.