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?