Food Matters Project #41: Kumquat & Orange Sorbet

As the temperatures are warming up, we are all wanting desserts that are cold and refreshing.  Thankfully, my new friend Meg, of Fledgling Foodie, reminded us of this with this weeks Food Matters Project!  From Mark Bittman’s Food Matters Cookbook, Meg chose the Chocolate Tofu Ice Cream recipe.  Check out her post here.  Also, take a peek a what other Food Matters Project participants did here.

Kumquat & Orange Sorbet: Kumquat

I took the route of a frozen dessert…but I diverged a bit with a fruity one, rather than chocolate.  A couple of weeks ago I was reading a DC bloggers post about kumquat sorbet.  I’ve never had kumquats before, but the photo’s made it look so delicious.  So I blame Nik, of A Brown Table, for the fact that I didn’t follow Mark Bittman’s recipe.

I’ve been reading Nik’s blog for quite some time- he’s so inspiring by telling stories how he came to choose various recipes, reasons behind particular ingredients, and his amazing photos.  I think I pin most of his recipes on my Pinterest page since they all look so delicious.

Although I have never had a kumquat, I decided to try making this recipe.  I did buy extra kumquats to snack on, and figured it would be a great way to taste this new fruit.  They are sour (more than lemons), a little bitter, and somewhat sweet- definitely something I’ve never tasted before.  To add a little more sweetness, I did add freshly squeezed orange juice.

And now that the sorbet is almost gone, I’m trying to think of other frozen desserts for the summer months.  Any recommendations?  We’ve previously made a Pear Sorbet and Rum Raisin Ice Cream.

Kumquat & Orange Sorbet

Kumquat & Orange Sorbet
Adapted from: A Brown Table

Boiling the kumquats takes out the bitterness from the fruit, I highly recommend doing this. 

12 oz kumquats
6 cups water (to boil kumquats)
2 cups water
2 cups sugar
1 inch ginger, peeled
juice of 1 orange

Rinse the kumquats, cut the ends of each fruit- discarding the cut pieces.  Then cut each fruit in half, and pick out the seeds.  Add the kumquats to a medium saucepan, and cover with 2 cups of water.  Bring to a boil over medium heat, then discard the water and repeat this process 2 more times.  Once you’ve repeated this process, drain the kumquats and puree them in a food processor.

In a medium saucepan combine 2 cups of water with sugar and ginger.  Continue to stir until the sugar water is boiling.  Once it boils, take out the ginger and pour the sugar water mixture into a bowl, add in the kumquat puree and orange juice.  Place that bowl into a large one, which has ice and cold water in it.  Keep the liquid in the ice bath for at least 30 minutes, or until the mixture is cold.

Then pass the mixture through a sieve, making sure to squeeze out as much juice out of the pulp as you can.  Chill this mixture for about 20 minutes in the freezer.  Then once it’s cold, follow your ice cream maker instructions to prepare the sorbet.  The sorbet will be done once it’s frozen and has a milky orange-yellow color.  Scoop the sorbet into a freezer-proof container, and freeze for a couple of hours before serving.

13 responses to “Food Matters Project #41: Kumquat & Orange Sorbet

  1. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  2. Pingback: Rum Raisin Ice Cream | Fifthfloorkitchen's Blog

  3. Pingback: Chinese New Year Sorbet with a Crisp | Fifthfloorkitchen's Blog

  4. Evi, I am glad you tried the kumquat sorbet and liked it! It definitely has its own character compared to other citrus fruits.

    • Thanks Nik! This recipe was amazing, I plan on changing up the fruit and trying it again (grapefruit maybe?). Giving myself a little confidence boost of making a sorbet definitely helped as well. Ice cream makers are so intimidating!

  5. This sounds great Evi!

    • Thanks Lexi, this was delicious! I highly recommend trying this out. And it’s a fun way to try out a new fruit! Great sorbet recipe, worth a shot with grapefruit or oranges sometime.

  6. FledglingFoodie

    This sounds so yummy! I’ve never had kumquats before either but what a creative way to try them.

    • Meg, you have to give them a try. Sam grew up in Florida, so maybe that’s why he’s had them- and they were delicious. The sorbet actually kept up with the flavor of the real thing. Although next time I’d use a little bit less sugar. I’m not a huge sugary ice cream fan.

      • FledglingFoodie

        It sounds very refreshing! Are they sort of tart? I think I saw them somewhere recently, so I’ll have to keep an eye out.

      • Definitely tart and little bitter- but that was good to cook it, and then it took some of that away. I saw them at Harris Teeter last time, but I originally bought them from an Asian Store in Silver Spring. They can get pricey in WF and some of those stores. But I had bought 2 of those plastic baskets (that blueberries are in) and there was more than enough- for the sorbet one should do!

  7. FledglingFoodie

    Awesome. I will definitely look for them around town!

  8. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

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