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.
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.
Kumquat & Orange Sorbet
Adapted from: A Brown Table
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.