Description
This sorbet is delicious, it is creamy, soft, tender and citrusy with little bits of ginger and little strands of orange kumquat zest.
Ingredients
Scale
- 12 ounces/ 340gm kumquats
- 6 cups water to boil the kumquats
- 2 cups water
- 2 cups sugar
- 1/2 cup crystallized ginger
- 1 teaspoon 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 and trim and discard the tops and bottoms along with the seeds. Place the trimmed fruit in a medium sized saucepan. Add two cups of water to cover the kumquats completely and bring to a boil on a medium flame. Once the water boils, discard the water and repeat the boiling process twice with the rest of the water.
- Process the kumquats in a food processor to a smooth puree.
- With regular stirring bring the 2 cups of water and sugar to a boil along with the ginger. Remove the syrup from the flame and pass the syrup through a sieve to collect the ginger bits. Keep the ginger aside.
- Put the syrup in a glass mixing bowl and keep over an ice water bath. Stir in the kumquat puree and allow to cool to room temperature. This will take about 30-40 minutes. Pass the syrup through a sieve and with a large spoon press the fruit pulp against the sieve to extract as much of the fruit as possible.
- Chill the syrup in the freezer for another 45 minutes before adding it into the ice cream maker. Follow the instructions that came with your ice cream maker, they vary a little by brand. Carefully drop the ginger bits, a few at a time during the last five minutes of churning. The sorbet is done when it is frozen and gets a light milky orange-yellow color. Transfer to a clean freezer-proof storage container and freeze for at least another 1 to 2 hours before serving. Serve a scoop or two of the sorbet with fresh chocolate-mint leaves.
- Prep Time: 40 mins
- Cook Time: 2 hours
- Category: Dessert