| Prep: 10 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
“`html
| kcal | fat | saturates | carbs |
| 240 | 0g | 0g | 63g |
| sugars | fibre | protein | salt |
| 62g | 2g | 1g | 0g |
“`
(Note: The nutritional info is estimated and may not be accurate)
As the sun shines brightly over Boston, there’s a certain vibrant recipe that finds its way to my heart: Ugli Fruit Sorbet. It’s not traditional in its roots, say like a New England Clam Chowder or Irish Soda Bread, but it’s noteworthy in its character and, of course, delightful in taste. Despite its lackluster name, the Ugli fruit (or as it’s scientifically known – Citrus reticulata x Citrus paradisi) is strikingly rich in flavor and bears a captivating blend of tangerine and grapefruit, lending well to a sorbet that’s a touch tart, glaringly sweet, and entirely refreshing.
A Flavorful Journey
Ugli Fruit Sorbet comes as a pleasant surprise, often unveiling an indulgence that you never knew you were craving. My first encounter with this particular sorbet was during a culinary exploration. Seeking inspiration beyond my familial circle of comfort food recipes, I stumbled upon the Ugli fruit. Its ironic name and the enticing citrus possibilities it promised were too good to pass up! Teaming this uniquely tangy fruit with a classic sorbet appealed to my adventurous side. Ugli fruit, though commonplace in its home of Jamaica, isn’t so widespread in my native Boston. I can’t help but feel that each sweet and tangy spoonful paints a vivid picture of a Caribbean summer.
Healthful Indulgence
It’s serendipitous how an initially aesthetic pursuit can also yield significant health benefits. The Ugli fruit is a powerhouse of antioxidants, vitamin C, and fiber. So, not only is this sorbet a delicious treat, but it’s also helping to give my immune system a good old boost! This is a bonus as a food lover and as a parent. My little boy is just beginning to discover the world of flavors, and I take great satisfaction in introducing him to dishes that are healthy and tasty, much like this Ugli Fruit Sorbet.
The versatility of this particular dish is also notable. I’ve found that it’s a sinful delight on sweltering summer days, great as a palette cleanser between meals, or after a hearty seafood dish. It even works fantastically with various desserts such as Panna Cotta, bridging a beautiful harmony of flavors without outdoing each other.
In my home, Laura and I enjoy ending a lazy Sunday family lunch with a serving of this sorbets. It’s become a family tradition and an integral part of our culinary story that we hope to pass down to our little one. It may not originate from my Irish grandparents or the coasts of New England. Still, it’s a recipe I cherish and love, destined to feature in my family’s flavorful archives.
What You’ll Need
- 1 1/2 cups of sugar
- 1 1/2 cups of water
- Zest of 1 ugli fruit
- Juice of 3 ugli fruits (about 1 1/2 cups)
- 1 tablespoon lemon juice
Method
Step One
Combine the sugar and water in a medium saucepan over medium heat. Stir the mixture until the sugar is completely dissolved. Remove from heat and let it cool down.
Step Two
While your simple syrup cools, zest one ugli fruit and squeeze the juice from three ugli fruits. You need about 1½ cups of juice. Make sure to strain the juice to remove any unwanted seeds or pulp.
Step Three
Add the fruit zest and lemon juice to the ugli fruit juice. Mix well.
Step Four
Once your sugar and water mixture is cool, add it to the ugli fruit juice mixture. Stir everything together until well combined.
Step Five
Next, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning time.
Step Six
After your sorbet is done churning, transfer it to a freezer-safe container. Let it firm up in the freezer for at least 2 hours before serving.
Step Seven
Enjoy your ugli fruit sorbet! Serve it as is or alongside your favorite desserts for a refreshing citrus twist.
