Kumquat Sorbet – The ice age begins!
Pane-Bistecca
I had about 6 kumquat trees on my roof in Hong Kong, the remnants of our block’s usual Chinese New Year decorations. I often made kumquat sorbet from them!
The Chinese usually throw them away 2 weeks after the New Year, but I had asked them the last few years to let me know, I would let them live on in my roof garden. Apparently they liked my care because they bore fruit all at once, meaning I harvested a whole bowl of fruit every 2 months. Here in the Philippines I have 2 little trees. They are half green-yellow like the small citrus, calamansi. You can use them in drinks, or as decoration of the dishes or like me, as sorbet!
The Chinese usually throw them away 2 weeks after the New Year, but I had asked them the last few years to let me know, I would let them live on in my roof garden. Apparently they liked my care because they bore fruit all at once, meaning I harvested a whole bowl of fruit every 2 months. Here in the Philippines I have 2 little trees. They are half green-yellow like the small citrus, calamansi. You can use them in drinks, or as decoration of the dishes or like me, as sorbet!
Ingredients
For approx. 500 ml Sorbet:
200 ml Water
100 g Sugar
500 g Kumquats
2 Oranges, the Juice
1 Lemon, the Juice
100 g Strawberries (you can omit them; I used them for color)
Arbeitsschritte
1
Step 1
I soak the kumquats in a bowl of cold water for about 2 days, the water should be changed often. My fruits are not sprayed, but we lived in a big city with the usual dirt in the air. So the fruits are well washed and the skin is softened.
2
Step 2
Put the soft fruit whole in a blender and puree. They have so many seeds that it is not worth to peel them one by one and remove seeds, so it is much faster! Pass the mixture through a sieve. Do the same with the strawberries. Now mix the juice with the lemon juice and orange juice.
3
Step 3
Heat the water with the sugar and boil for about 10 minutes, this will make a syrup. Add the mixed juices and mix well.
4
Step 4
Pour into a tubberware and freeze in the freezer for about 3 hours. Then mix everything well with a fork and scrape it up. Freeze again for 3 hours and scrape up again. You can repeat this as many times as you like, it softens the sorbet, and the ice crystals are destroyed.
5
Step 5
As I said, I added strawberries to make the color of the ice cream more beautiful, because the kumquat sorbet otherwise becomes very greenish-yellow. It becomes very sour, almost like orange sorbet, if you want it sweeter, add 50 g more sugar to the syrup.
Notes
If you have an ice cream maker, you can use it!Here you find more Ice-Cream recipes.
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