I can’t believe I totally missed my 200th blog post. After checking my post count today, I’m at 203 and counting. I’d say that 203 blog posts is a big milestone for me given the fact this “blog thing”, was just a whim when I started. What began as a fanciful hobby became a true passion and labor of love. I suppose this 204th blog post is as good as any to celebrate the continuing chronicle of my life in food.
Citrus Mint Sherbet -no ice cream maker necessary
Temperatures are still topping out in the nineties here in Colorado so I’m choosing to take advantage of the weather and capture the last vestiges of summer with my sweet and creamy Citrus Mint Sherbet!
Tangy and refreshing, my sherbet recipe has just a hint of dairy. Only a 1/4 cup of heavy cream is added to create a velvety texture without losing all the crisp refreshing flavors. In addition, the mixture of the three different citrus juices give the recipe an unusually rich and smooth flavor.
One of the citrus juices I used for the recipe is the delightful grapefruit flavored Yuzu juice. Originating in East Asia, Yuzu is tart and has a hint of Mandarin orange flavor. Check out the two links above to see two more of my recipes utilizing Yuzu juice and it’s cousins Sudachi and Kabosu juices.
I’ve chosen the freezer method for this recipe for those of us who don’t have an electric or hand crank ice cream maker at our disposal. Unfortunately, my previous hand crank ice cream maker finally broke down after years of loyal service. I’ve found that preparing the recipe in the freezer doesn’t change the flavor or deplete the consistency of the sherbet, it just takes a lot longer to prepare.
Optional: This recipe can be adjusted by omitting the heavy cream turning it into a delightful sorbet.
1 1/2 cups water
1 1/2 cups granulated sugar
1/2 cup Yuzu juice
1/2 cup lime juice
1/2 cup lemon juice
1 cup loosely packed fresh mint leaves
1/4 cup heavy whipping cream (optional: buttermilk)
zest from one lemon
- in a medium heavy bottom sauce pan blend water, sugar, citrus juices and fresh mint leaves, stir to combine
- bring to a boil
- remove from heat and steep mixture for 10 minutes
- strain mixture into a non conductive metal bowl or pan, shallow bowls will freeze much faster
- add lemon zest and whipping cream and whisk to combine
- place in freezer for 6-12 hours
- every two hours or so, stir the mixture to bring all the frozen particles into the mixture for more even texture
The sherbet melts quickly so I generally freeze my serving bowls or glasses prior to serving my guests.