My love affair with sorbet started in Italy, where there’s a gelato shop around almost every corner.
I’ll always remember that first taste – so amazingly clean, sweet and delicious.
I ate a big scoop every day.
The flavors were incredible and unusual – sacher torte, amaretto, tiramisu, bittersweet chocolate, coffee chocolate chip, creme caramel, limoncello, banana passion fruit and more. They looked beautiful too, with big, dramatic dips and swirls and swoops and interesting garnishes.
My favorite flavor was melone, which tasted like a sweet, juicy, cantaloupe. I just couldn’t get enough.
There is still some great citrus in the markets now, though it’s toward the end of their season. When I spotted a bin of organic tangerines recently, I bought a bunch to make my own sorbet.
Not only is this sorbet easy to make, it tastes much better than anything from the store.
The only little problem was I couldn’t stop eating it.
It’s cold, juicy, and refreshing – almost as good as the sorbetti I ate on those sunny afternoons in Florence.
- I cup sugar minus one tablespoon
- 2 tsp. fresh tangerine or orange zest
- Pinch sea salt
- 1 tbsp. fresh lemon juice
- 1 tbsp. vodka optional
- 2 cups fresh squeezed tangerine or orange juice
- Place all ingredients in a food processor, and pulse until the ingredients are combined and the sugar is dissolved, about a minute.
- Pour the mixture through a fine-mesh strainer into a medium bowl and refrigerate for at least an hour, or until chilled.
- Transfer the mixture into an ice cream machine, and process based on your machine's
- The sorbet will be somewhat soft.
- Store sorbet in a container with a tight-fitting lid, and freeze until firm or overnight.
- The sorbet will keep fresh for a week.
Adapted from Cooks, Illustrated