Kumquats are the only citrus you eat skin and all. The skin is sweet, the flesh is sour, and together they create a flavor more complex than any single orange or lemon. This sorbet uses both crystallized ginger and fresh ginger root, so you get a warm, persistent heat layered under the sharp citrus.
The kumquats get boiled three times in fresh water before processing. Each boil strips away bitterness from the pith while keeping the intense citrus oils in the skin. After the third boil, blend them smooth, mix with a sugar syrup that has crystallized ginger dissolved into it, and churn. Garnish with fresh chocolate-mint leaves if you can find them.
How to Make Kumquat Ginger Sorbet
The Triple Boil
Cut the kumquats in half, remove seeds, and trim the tops and bottoms. Boil in 2 cups (473ml) of water, then drain and discard the water. Repeat two more times with fresh water each time. This triple blanch removes the harsh bitterness without losing the citrus flavor. Skip it and the sorbet will be unpleasantly bitter. 
Building the Syrup
Bring 2 cups (473ml) each of water and sugar to a boil with the crystallized ginger and fresh grated ginger. Simmer until the ginger softens into the syrup. Combine with the processed kumquats, blend until smooth, chill completely, then churn in an ice cream maker.
Kumquat Ginger Sorbet
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore, Vegetarian, Gluten-Free
Description
Creamy, refreshing sorbet with bright citrus notes and a spicy ginger kick. Perfect for a warm day or a special occasion.
Ingredients
- 12 oz (340 g) kumquats
- 6 cups (1420 ml) water to boil the kumquats
- 2 cups (473 ml) water
- 2 cups (473 ml) sugar
- 0.5 cups (118 ml) crystallized ginger
- 1 tsp ginger root, freshly grated
- a few fresh chocolate-mint leaves to garnish
Instructions
- Rinse the kumquats under running cold water. Cut each fruit in half, trim and discard the tops and bottoms, and remove the seeds.
- Place the trimmed kumquats in a medium-sized saucepan. Add two cups of water, bring to a boil over medium heat, then discard the water and repeat the boiling process twice more.
- Process the kumquats in a food processor until smooth.
- In a saucepan, bring two cups of water and sugar to a boil with the ginger, stirring regularly. Remove from heat and strain the syrup, reserving the ginger pieces.
- Place the syrup in a glass bowl set over an ice bath. Stir in the kumquat puree and cool to room temperature (30-40 minutes). Strain the syrup again, pressing the pulp against the sieve to extract as much fruit as possible.
- Chill the syrup in the freezer for 45 minutes.
- Churn the chilled syrup in an ice cream maker according to the manufacturer’s instructions. During the last five minutes of churning, add the reserved ginger pieces a few at a time.
- Once frozen and a light milky orange-yellow color, transfer the sorbet to a freezer-safe container and freeze for at least 1-2 hours before serving.
- Serve with fresh chocolate-mint leaves.
Notes
- For a stronger ginger flavor, increase the amount of grated fresh ginger to 1.5 tablespoons.
- If you don’t have an ice cream maker, pour the chilled kumquat mixture into a shallow freezer-safe container, stirring every 30 minutes for 4-5 hours until frozen.
- To make this sorbet vegan, substitute agave nectar or maple syrup for the granulated sugar.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 40
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. Pour the base into a shallow pan and freeze. Every 45 minutes, pull it out and stir vigorously with a fork to break up ice crystals. Repeat 3-4 times over about 3 hours. The texture will be slightly grainier than churned but still good.
Where can I find kumquats?
Asian grocery stores usually carry them in winter and early spring. Some farmers markets have them too. If you cannot find fresh kumquats, calamansi limes or a mix of mandarin zest and lemon juice is the closest substitute.
What are chocolate-mint leaves?
A variety of mint with a slight chocolate aroma. Regular fresh mint works as a substitute for garnish. The chocolate-mint is a nice touch but not essential to the sorbet itself.
