| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 156 | 0g | 0g | 40g |
| sugars | fibre | protein | salt |
| 38g | 1g | 1g | 0g |
When I first stumbled upon the idea for Tangelo Sorbet with Mint Syrup, I knew I’d found something truly special. Growing up in New Jersey, my Italian-American grandparents introduced me to a variety of flavors and traditions, but tangelos were a rare treat. Their bright, vibrant flavor brings a refreshing twist, making this sorbet a unique dessert that stands out on any table.
Refreshing and Light
One of the reasons I adore this recipe is its light and refreshing nature. In a world filled with rich and heavy desserts, the Tangelo Sorbet with Mint Syrup is a breath of fresh air. The tangelos provide a burst of citrus flavor that’s perfectly complemented by the subtle sweetness of the mint syrup. It’s a perfect palate cleanser after a hearty Italian meal or a standalone treat on a warm summer’s day.
A Healthy Indulgence
Not only is this dessert delicious, but it also comes with some surprising health benefits. The tangelo is packed with vitamins and antioxidants, providing a boost to your immune system and promoting overall wellbeing. The mint leaves used in the syrup are known for their digestive benefits, which can help sooth an overindulged stomach. Unlike many traditional desserts, this sorbet is relatively low in fat, making it a guilt-free indulgence.
As someone who enjoys hiking, I often bring a thermos of this sorbet along for the journey. It’s incredibly rejuvenating when you’re out on the trails, bringing a bit of zesty energy to keep you moving.
Perfect Pairings
The Tangelo Sorbet with Mint Syrup can stand alone beautifully, but it also pairs exceptionally well with other dishes. For an elegant Mediterranean dinner, you might consider serving it alongside a Grilled Sea Bass or a simple Mediterranean Salad. You can also drizzle some of the mint syrup over fresh berries or a light sponge cake to create a harmonized flavor profile.
Whether you’re enjoying it by yourself or sharing it with family and friends, the Tangelo Sorbet with Mint Syrup is sure to impress and delight. Its simple yet sophisticated flavor makes it a new classic in my kitchen, and hopefully, it will find a cherished place in yours as well.
What You’ll Need
- 8-10 large tangelos (to yield about 3 cups of juice)
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons lemon juice
- 1/4 cup fresh mint leaves
- 1/2 cup water (for mint syrup)
- 1/2 cup granulated sugar (for mint syrup)
Method
Step One
Juice the tangelos using a juicer or by hand, aiming to yield about 3 cups of tangelo juice. Once juiced, strain the juice through a fine sieve to remove any pulp or seeds. Add 2 tablespoons of lemon juice to the strained tangelo juice and mix well.
Step Two
In a medium saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved, forming a simple syrup. Remove from heat and let it cool to room temperature.
Step Three
Mix the cooled simple syrup with the tangelo and lemon juice mixture. Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency. Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up.
Step Four
Prepare the mint syrup by combining 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Add the fresh mint leaves to the syrup and simmer for 5 minutes. Remove from heat and let the syrup steep with the mint leaves for an additional 10 minutes. Strain the syrup to remove the mint leaves and let it cool to room temperature.
Step Five
To serve, scoop the tangelo sorbet into bowls or glasses and drizzle with the cooled mint syrup. Garnish with additional fresh mint leaves if desired. Enjoy your refreshing Tangelo Sorbet with Mint Syrup!
