| Prep: 20 mins | Cook: 5 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0g | 0g | 50g |
| sugars | fibre | protein | salt |
| 45g | 2g | 1g | 0.01g |
There’s something utterly refreshing about diving into a serving of Kumquat Sorbet. This delightful dessert brings back memories of my childhood in Seattle, standing by my mother’s side, watching her carefully blend together the unique elements of her Japanese heritage with the plentiful fruits of the Pacific Northwest. The tart, tangerine-like taste of the kumquats creates an invigorating flavour that’s further enriched by subtle hints of fresh lemon and vanilla.
The Power of the Citrus Marvel
Kumquats may be small, but they’re a potent package of health benefits. Bursting with essential vitamins and minerals, kumquats contribute significantly to boosting your immune system, promoting good digestive health, and improving your skin’s condition. Their high fibre and water content make them a great addition to any weight management plan too. By including these citrus wonders in our Kumquat Sorbet, we’re not only crafting a delicious treat but also delivering a wellness-boosting dessert.
The Symphony of Flavours
Just like in some classic lemon sorbet recipes, this Kumquat Sorbet recipe harmonizes the tangy, the sweet, and the slightly bitter elements to strike a balanced symphony of flavours. culminating in a light yet exotic taste. The sprightly aroma of the kumquat zest combined with the fresh lemon juice complements the dessert’s sweet nature, making each spoonful a refreshing delight. Following this is the slight touch of vanilla, softly embracing the citrus elements, leading to a well-rounded, flavourful experience.
What’s more, Kumquat Sorbet could pair beautifully with a variety of dishes. Think grilled seafood delicacies or crisp salads in the summertime. It also works wonders when served as a palate cleanser between intricate sushi courses, highlighting my Japanese roots and my love for seafood. In colder seasons, this sorbet is an ideal contrast to heavier, warming meals like a comforting bowl of Ramen or a hearty plate of Yakisoba.
Handpicked ripe kumquats, expertly zested and juiced. A touch of sugar for the right amount of sweetness, a squeeze of fresh lemon for that extra zing, a hint of vanilla for a touch of classic delight, and you’ve got yourself a masterpiece in a bowl. This Kumquat Sorbet recipe is more than just a dessert, it’s a celebration of my dual heritage, served chilled and sparkling with vibrancy and zest. Enjoy!
What You’ll Need
- 1 cup of granulated sugar
- 1 cup of water
- 2 cups of fresh kumquat juice (approximately 100 kumquats)
- 1 tablespoon of fresh lemon juice
- 2 teaspoons of finely chopped kumquat zest
- 1 teaspoon of vanilla extract
- Mint leaves for garnish (optional)
Method
Step One
Start by preparing the sugar syrup. Mix together 1 cup of granulated sugar and 1 cup of water in a medium saucepan. Heat this over medium heat until the sugar completely dissolves. This should take around 5 to 10 minutes. Once done, set it aside to cool.
Step Two
While your sugar syrup is cooling, squeeze the kumquats for juice. You need a total of 2 cups of fresh kumquat juice. Once you have squeezed enough juice, strain it to remove any seeds or pulp.
Step Three
Mix the cooled sugar syrup with the strained kumquat juice. Then add 1 tablespoon of fresh lemon juice, 2 teaspoons of finely chopped kumquat zest, and 1 teaspoon of vanilla extract. Stir well to combine.
Step Four
Take this mixture and churn it in an ice cream maker as per the manufacturer’s instructions. If you do not have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir it every half hour until it reaches the consistency of sorbet.
Step Five
Once the sorbet is ready, scoop it into serving bowls, garnish with mint leaves (if using), and serve immediately. Enjoy your homemade kumquat sorbet!
