Name: Kumquat Ginger Sorbet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian-inspired
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

Description

Creamy, refreshing sorbet with bright citrus notes and a spicy ginger kick. Perfect for a warm day or a special occasion.

Ingredients

Units Scale

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