Freezer space at last! Having done a “clean it out and cook it up” job on our refrigerator over the weekend, I can finally fit the tank to our ice cream maker back in the freezer. Phew. Yay! My husband’s ice cream habit is legendary and we’ve been working on sorbet as an alternative for obvious reasons. Normally, I make sorbet, or sometimes a more creamy variation, every week so I was happy to resume.
We received a crate of tangelos and grapefruit as a Christmas present, and while we’d already dispatched the grapefruit, we had a few delicious tangelos to go. Sometimes, sorbet from fresh fruit can be icy. I suspected this might be the case here, so I included a fair amount of the pulp and added a little light corn syrup (not always a demon) since I had no citrus liqueur on hand. Those ingredients typically diminish the iciness. For the proportion of sugar to juice, I consulted David Lebovitz’s classic The Perfect Scoop.
This was delicious paired with a little Cara Cara orange marmalade that I recently made, and would be great with chocolate.
3 c tangelo juice (from about 6 tangelos)
¾ s sugar
1 tbsp light corn syrup or 2 tsp orange liqueur
Grated rind of 1 tangelo
Place 1 cup of the juice in a saucepan with the sugar and heat it slowly, stirring to dissolve the sugar. Set aside to cool, combine with the remaining juice and the corn syrup or liqueur, and chill until very cold. Process in an ice cream maker according to the manufacturer’s instructions. Makes about ¾ of a quart.