| Prep: 20 mins | Cook: 1 hr (for freezing) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 0g | 0g | 60g |
| sugars | fibre | protein | salt |
| 51g | 2g | 1g | 0.1g |
As sunshine pours over the West Coast valleys, my mind often travels to one recipe that bridges my love for fresh fruit and the delight of a refreshing dessert, and that’s none other than the Red Medlar Sorbet. Bursting with flavorful vibrancy, this sorbet recipe takes you to the heart of California vineyards, echoing the gentle balance between healthful ingredients and the indulgence of a homely treat. Fruits have always been a staple in my kitchen, and incorporating them into a recipe as delightful as this, always seems to elevate the experience to a whole new level.
Why Red Medlar Sorbet?
Red Medlar fruit is a hidden gem, treasured for its unique flavor, and health benefits. This delightful fruit is known to be a phenomenal source of Vitamin C, antioxidants, and dietary fibers. As someone who is always attuned to incorporating health-conscious choices into my cooking, using Red Medlar in a dessert felt like a natural fit.
This Red Medlar Sorbet is not just healthful but also addictively delicious. The balance of red medlar fruit pulp, a delicate squeeze of lemon juice, a sparkle of orange liqueur, with a hint of classic vanilla extract and a smidgen of salt, creates a harmony of flavors that embrace both the freshness of California, and the comforting taste of American food heritage I have grown to love.
Pairing up the Sorbet!
Just like a well-paired wine, the Red Medlar Sorbet goes wonderfully with a range of dishes. You could scoop it alongside a warm slice of tart, complementing the flaky crunch with creamy coolness. If you’re after a healthier combination, consider pairing it with a plate of mixed fruits or a stack of whole grain pancakes.
On a hot afternoon, enjoy it ala carte, letting your taste buds revel in the deliciously fruity, slightly tangy, and subtly sweet symphony of flavors. And if you’re feeling adventurous, have it as a palate cleanser during a savory feast, akin to a classic French gourmet dining experience.
When it comes to enjoying this Red Medlar Sorbet, you truly are only limited by your imagination. Each spoonful brings the Californian sun, the fresh breeze, and the sense of joy that comes with eating something that’s good for both your body and soul.
What You’ll Need
- 1 cup red medlar fruit pulp
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon orange liqueur (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Method
Step One
Start by combining the granulated sugar and water in a saucepan. Heat this over a medium heat, stirring until the sugar is completely dissolved. This should create a simple syrup. Allow this to cool.
Step Two
While the syrup is cooling, go ahead and puree your red medlar fruit pulp. If you want a smooth texture for your sorbet, strain the pulp after blending to remove any seeds or hard parts.
Step Three
In a large mixing bowl, combine the cooled simple syrup, medlar fruit puree, lemon juice, vanilla extract and a pinch of salt. If you choose to, also add the orange liqueur. Stir this all together until it is well mixed.
Step Four
Once all your ingredients are well combined, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. This usually involves letting it churn for around 25-30 minutes until it reaches the consistency of a soft-serve ice cream.
Step Five
After the churning process, you will have a soft, slushy mixture. Transfer this to an airtight container and freeze it for at least 4 hours, or until it is firm and scoopable. Then your Red Medlar Sorbet is ready to be served and enjoyed.
