Growing up in California, it was the most natural thing to eat fresh and sweet citrus in the winter. I remember my parents buying bags of oranges, pink and white grapefruit, manderines, and mineolas at the farmer's market. In our backyard we had three clementine trees where we could pick our own. When the citrus season rolls around, I pick the very best organic fruits I can find in the stores.
My husband is a sorbet and fruit ice-cream man. When I ask him what kind of ice cream he'd like me to make, it's usually something that has fruit in it. To surprise him after all the heavy food and many goodies we had been having during the holidays, I made this citrus sorbet.
This sorbet is the perfect sort of dessert after having too many cookies and chocolate before Christmas. The tartness and freshness feels like the beginning of a new year should.
I used a mixture of citrus and added sugar accordingly. Since I mainly used oranges and pink grapefruit, I needed less sugar than if I had used blood oranges and white grapefruit. So taste your juice mixture, starting with less sugar and adding as you go along.
500 ml (2 cups) citrus juice
juice of one lemon
20-50 g (0.7 – 2 oz) sugar
2 Tbs milk
Mix the citrus juices and the lemon juice together and stir in sugar, tasting until your desired sweetness is reached. Mix in the milk and chill the mixture for 2 hours. Churn in an ice-cream maker according to the instructions. Alternatively, place the bowl in the freezer and mix with a hand mixer every hour or so until the mixture is frozen.
Doesn't this make you wish you had some to taste right now? I know I do! Sing out in the comments and let Juliana know what your favorite citrus flavor is!