Citrus Sorbet

Name: Citrus Sorbet
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: 2 lemons; 1 tangerine; 1 cup water; 2/3 cup sugar; 2 large sprigs mint, torn, plus more for garnish; 1 navel orange, peeled; 1 large mandarin orange, peeled

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Level: Easy

Total: 1 hr 30 min (plus 4 to 6 hr freezing)
Active: 30 min

Yield: 6 servings

Sorbet is a great, refreshing way to end a meal, especially a rich one. This sorbet celebrates citrus season with three different types of orange. Each one brings its own flavor and sweet-sour balance for a churned result with just enough bitterness, sweetness and tartness to cleanse the palate.

Level: Easy

Total: 1 hr 30 min (plus 4 to 6 hr freezing)
Active: 30 min

Yield: 6 servings

Ingredients

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2 lemons

1 tangerine

1 cup water

2/3 cup sugar

2 large sprigs mint, torn, plus more for garnish

1 navel orange, peeled

1 large mandarin orange, peeled

Directions

Remove the zest from 1 lemon and the tangerine with a vegetable peeler, reserving the fruit. Put the zest in a medium saucepan and add the water, sugar and mint. Bring to a simmer, stirring, and cook 1 to 2 minutes. Remove from the heat and let cool.
Strain the mixture through a fine-mesh sieve into a blender. Trim the white pith off the zested lemon and tangerine and discard. Add the fruit to the blender along with the navel orange, mandarin and the juice from the other lemon. Blend well. Strain again, discarding the solids. Refrigerate until cold, about 1 hour.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze until hard enough to scoop, 4 to 6 hours. Garnish with mint.