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Fresh Squeezed Citrus Sorbet
For those experiencing warmer weather, it’s the perfect time to enjoy sorbet, like this crisp, refreshing Fresh Squeezed Citrus Sorbet. June 7 is typically considered National Ice Cream Day – so we’ll get to that later. Sorbets seem similar, in that they’re cold, refreshing and a perfect summer treat; however, a sorbet isn’t ice cream for one simple reason: they don’t contain dairy.
You know I love my dairy, but sorbets are hard to resist. So I eat both! Sorbets are simple to make, with frozen fruit or fruit juice and sweetened water – the perfect frozen treat. Christopher Mohs, food blogger, recipe developer and founder of Pumpernickel&Rye, a website devoted to great food, that is quick and easy to make, is sharing one of his favorite summer sorbet recipes with us today: Fresh Squeezed Citrus Sorbet. It’s dealer’s choice with this recipe, as Christopher says you can use the fresh-squeezed citrus of your choice.
2 cups fresh squeezed citrus juice
Zest of one citrus
1-1/4 cups sugar
1-1/4 cups water
Optional added flavor of your choice
- With a peeler, peel zest from your selected citrus (use others for an extra kick if you like) in a small saucepan; pour in the sugar and water and bring to a light boil over medium heat to make the simple syrup. A foam may develop on the top, boil until this disappears and then remove from heat. Add the citrus peel and any additional flavor additives and allow to steep for 5 minutes.
- Squeeze out the juice of several citrus to yield 2 cups of juice. Strain through a mesh strainer (or leave all that glorious pulp in the mix if you’d like) and then strain your flavor-infused simple syrup into the juice. Cover with plastic wrap and place in the back of the refrigerator to chill for at least 4 hours and up to overnight.
- To make the sorbet, pour your juice mixture into an ice cream maker and churn until it gets to a soft-serve consistency. Then scoop out into 2-pint size containers and place in the freezer for 12 hours to fully set.