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 ¼ 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.
Recipe
1 ½ cups water
1 ½ cups granulated sugar
½ cup Yuzu juice
½ cup lime juice
½ cup lemon juice
1 cup loosely packed fresh mint leaves
¼ cup heavy whipping cream (optional: buttermilk)
zest from one lemon
Method
- 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.
athomewithrebecka
Katherine, thank you for visiting my site and leaving a comment. I hope you're enjoying some cooler weather these days.
Top Cuisine, I'm so happy you liked the recipe! Your comments are always appreciated!
Top Cuisine avec Lavi
Rebecka this recipe is amazing, refreshing and very delicious!
Katherines Corner
oh how I would love some of that right now. It's soooo hot! xo
Rebecka Evans
Hi Joy! This refreshing sherbet would be a great way to cool off during the hot months in Malaysia. I'm sorry to hear you've had no rain. Very different from last year when you were having so many floods in your area! Stay cool, and have a great week!
kitchen flavours
Refreshing and delicious, I would welcome this anytime of the day! It is extemely hot over here too, with no rain for the last three weeks or so! Hope you have a great week ahead!Congratulations on your 204th post! Cheers!
Rebecka Evans
Hi Roanne, Thank you for visiting my blog yesterday! Carol Anne, This recipe is so refreshing. It would be a great between course palette cleanser. I really miss our skype sessions!! It's think it's time for a group Hang Out session on Google+. You may notice I've updated the recipe to include information about Yuzu juice as well as omitted my gluten free comment mentioned above by Cecile. As I'm not an expert in gluten free anything, I think it's best to let those who devote their skills to the subject share on the subject. This will be a good year to do more research on the subject!
Carol White
Rebecka,I just need a spoon, this is a wonderful recipe. You me, anything with fresh ingredients, such as fresh mint is just enough for me.♥
Roanne/Ms. Veronicas
Going to have to try this one. Thanks and great pics.
Rebecka Evans
Hi Cecile, Thanks for pointing out cream with additives. It seems that almost everything contains those nasty buggers these days which make eating gluten free frustrating at best. I've been very blessed not to have celiac, or gluten intolerance issues so my knowledge in the are needs some honing. I used a fresh heavy whipping cream with Carrageenan. The research I've done states that it's a seaweed extract, common in the Atlantic Ocean near Britain, and as far as I can tell is classified as natural. Not being an expert in gluten free cooking I'm betting you may know more than I do in this area! Thank you so much for stopping by and leaving such a lovely comment! I really appreciate it! Let me know how your sherbet turns out!
Cecile Mosbarger
Hi Becca,This recipe looks so delicious that I'm getting my car keys so I can run to the grocery store for YUZU juice! I thought I would note that omitting the whipping cream doesn't affect the gluten content, unless your cream has additives. So, as usual, if you have celiac, or are gluten intolerent, carefully read all labels. We are expecting 90 degrees today - my family is going to LOVE me. Thanks Becca!Cecile