| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 278 | 0g | 0g | 71g |
| sugars | fibre | protein | salt |
| 69g | 3g | 1g | 0.08g |
One of the treasures I hold close to my heart from my Montana upbringing is the Chico Fruit Sorbet, a delightful and refreshing dessert that comes alive with the symphony of refreshing Chico fruit pulp, tangy lemon, and the subtle hint of fresh mint. This recipe is not just a treat for the senses, but also offers numerous health benefits owing to its fruit-centric nature.
Rediscovering ancestral flavors
Growing up, I learned to respect the land and its bounties. This included the Chico fruit, often overlooked but brimming with an exquisite, sweet flavor that is both comforting and exciting. From the sacred lands of Chico, this fruit, embodied in the form of a sorbet, is a wonderful bridge between modern gourmet and our rancher’s pastimes and Native American heritage.
Health benefits of Chico Fruit Sorbet
The Chico Fruit Sorbet recipe doesn’t just delight your palate but also introduces your body to some significant health benefits. Chico fruit, also known as sapodilla, is rich in vitamins, minerals, and antioxidants, and can help in aiding digestion, boosting immunity, and improving heart health. Similarly, the addition of lemon adds a dose of vitamin C, which helps in enhancing your skin health and immunity.
This dessert is a pleasant reminder of my favorite Bison burgers, flavored with nature’s best ingredients. It’s sweet and tangy profile adds a refreshing touch to any heavy, meat-centered meal, offering a delightful resonance of flavors.
Perhaps what makes the Chico Fruit Sorbet an even greater charmer is its versatility. Whether you’re whipping up some venison steaks or presenting a huckleberry pie, a scoop of this exquisite sorbet works wonders in enhancing the dessert experience without overshadowing the main delicacy. So, go ahead and prepare this delicious sorbet today!
What You’ll Need
- 2 cups of Chico fruit pulp
- 1 1/2 cups of white sugar
- 1 cup water
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of grated lemon zest
- 1/2 teaspoon of salt
- 6 sprigs of fresh mint (for garnish)
Method
Step One:
Start by creating a sugar syrup. Combine the white sugar and water in a saucepan. Heat over medium heat until the sugar is completely dissolved. Let it cool.
Step Two:
In a blender or food processor, combine the Chico fruit pulp, lemon juice, lemon zest, and salt. Blend until smooth. You can strain the mixture to remove any remaining pulp, if desired.
Step Three:
Pour in the cooled sugar syrup into the chico fruit mixture. Mix well until combined.
Step Four:
Place the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning time. Alternatively, if you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Every hour for about four hours, stir the sorbet to break up any ice crystals.
Step Five:
Once the sorbet is fully frozen, scoop it into serving bowls. Garnish each bowl with a sprig of fresh mint. Serve immediately and enjoy.
