| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0g | 0g | 38g |
| sugars | fibre | protein | salt |
| 35g | 1g | 1g | 0g |
I’m thrilled to share with you a delightful dessert that taps into my Pacific Northwest roots and draws inspiration from my Japanese heritage. It’s an exquisite fruit-based treat, dubbed the Lanzones Sorbet. There’s something uniquely refreshing about this sorbet, an earnest embodiment of the subtle complexities and gorgeous mouthfeel inherent to the lanzones fruit. The recipe is a straight shot to my heart – it’s a fusion of the familiar and the exotic, a flavor exploration that ties two hemispheres together, and a testament to the simple joy of fresh produce.
An Ode to an Underappreciated Star
The delightful lanzones, while not as recognized as some of its tropical fruit brethren, is an absolute powerhouse of flavor. Beneath its yellowish-gray skin hides a pulp that’s all at once sweet, bitter, and uniquely floral. Our Lanzones Sorbet bathes in the spirit of this fruit, amplified with the acidity of freshly squeezed lemons, matching balance to the lanzones’ enigmatic sweetness. Much like in my beloved sushi rolls, every component works together harmoniously, crafting an experience that awakens the palate.
Healthful Indulgence
Spotlighting natural fruits in dessert transition not only provides you with an explosion of flavor, but it also allows you to reap health benefits without skipping the sweet course. Lanzones, in particular, are known for their impressive array of antioxidants, which can combat harmful free radicals in your body, potentially helping to prevent various diseases. Moreover, being naturally sweet, lanzones help reduce your added sugar intake, which is always a good thing for your overall health.
Perhaps one of my favorite aspects of this Lanzones Sorbet is how well it pairs with other dishes. Its inherent citrus notes pair beautifully with a rich, savory salmon teriyaki, and its delicate sweetness can clean your palate after a hearty sashimi platter.
All said, the Lanzones Sorbet is more than a tasty end to a meal. It’s a thread that weaves through my culinary identity, a testament to the delight earned when the East meets the West, the sublime result when heritage breeds with passion. It’s a tangible piece of who I am, and I am overjoyed to share it with you.
What You’ll Need
- 2 cups of lanzones fruit, peeled and pitted
- 1 cup of sugar
- 1 and 1/2 cups of water
- Juice of 2 lemons
- 1 tsp of lemon zest
- 2 tbsp of vodka (optional)
- Mint leaves for garnish (optional)
Method
Step One
Start by making a simple syrup. Combine the sugar and water in a medium saucepan over a medium heat. Stir until the sugar is fully dissolved then let the mixture reach a simmer. Allow it to cool to room temperature.
Step Two
While the simple syrup is cooling, prepare the lanzones fruit. Ensure that the fruit is thoroughly peeled and pitted. Once it’s ready, puree the lanzones in a blender or food processor until smooth.
Step Three
Combine the cooled simple syrup, pureed lanzones, lemon juice, and lemon zest in a large bowl. Stir well to ensure the ingredients are fully combined. If you’re using vodka, add it to the mixture at this time.
Step Four
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn it into sorbet. If you do not have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Freeze until solid, then break up the frozen mixture and blend it in a food processor to create a sorbet-like texture.
Step Five
Once the sorbet is ready, scoop it into bowls or glasses. If you’re using mint leaves for garnish, place them on top of the sorbet just before serving. Your homemade Lanzones Sorbet is now ready to enjoy!
