Its hot here... Heat wave in
April.
Too hot to write, so I will keep it brief. I made some phenomenal sorbet inspired by
Mark Bittman's recipe for
sorbet.
This is a blood orange, meyer lemon, pink grapefruit, and tangerine sorbet. Really, a varietal assortment of Planet Organics citrus leftovers.
There is always one or two pieces of fruit that sit leftover from the previous delivery.
Posessing an impressive amount of foresight, I brought these citrus fruit home and segmented them and froze for the day that SF would hit 80 degrees.
In a blender, I mixed 6 oz of whole milk yogurt, 1 1/2 c of frozen segmented citrus fruits and 3 T of white sugar in a blender until fully blended. What I got was HEAVEN.
The depth of flavor contructed through the bitters of grapefruit, the berry notes of the blood orange, the fragrance of the meyer lemon, and the intense spark of the tangerine.
Coming home from a long day of work, I doused my sorbet in a bit of gin. It was EPIC. The juniper berries and bitters went swimmingly with the citrus flavors.
Who knew that gin was going to pair so well?
Hurry, freeze the lat of the citrus for the day when your town hits 80F!
PERFECT Katie, this is what we need when the weather is super hot!
ReplyDeleteCheers,
elra
Love the photo of the citrus line up. Very cool! And the resulting color of the sorbet is perfect.
ReplyDeleteWOW, great pictures...I totally agree...better with gin! Cheers!
ReplyDeletedamn fine post
ReplyDeleteand very cool blog
i'll be reading!!!
gin? do you think rum would work? and is it necessarily to put yogurt? although i recently started to eat yogurt.
ReplyDeleteDon't know how I got here but I'm glad to have found your blog. Love the text in the photos :)
ReplyDeleteBeautiful citrus, you lucky West Coaster. You may not have ramps but you've got tons of other awesome ingredients like fresh citrus that we will never have....sigh.
ReplyDelete