Citrus Sorbet

May 20, 2007

Citrus Sorbet

Paul  Durham, Tucson CSA

1 quart citrus juice (approx. 4 grapefruit or 8 oranges)
1 rounded tablespoon zest, finely grated (option: increase the amount of zest for more citrussy flavor and tartness)
1/2 cup agave nectar*
¼ cup vodka (optional)

Simmer zests in agave nectar for a couple minutes and let it sit.
Juice citrus and add juice to nectar.
Add vodka.
Refrigerate until cold.

Stir thoroughly, then pour into an ice cream maker and freeze according to the manufacturer’s instructions.
Transfer to a container and freeze until firm.

Serve in martini glasses and garnish with sprigs of mint or fennel.

If you do not have an ice cream maker: pour into 9-inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In a food processor with knife blade attached, process sorbet until smooth but still frozen.

* As an alternative to using agave nectar, mix together ½ cup sugar, ½ cup water and the zest in a saucepan. Heat gradually, stirring until the sugar has dissolved, then boil the mixture gently for 5 minutes to make a syrup.
Combine with the other ingredients as described above.

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