Happy Halloween! I hope everyone is safe and happy on this holiday, and my thoughts are with those of you affected by Hurricane Sandy. Thankfully, all of my family on the East Coast is doing okay.
I couldn't resist making an orange scoop to celebrate Halloween this year. It was pretty easy since Satsuma season is in full swing. As a reminder to those of you who do not have satsumas in your area, satsumas are a small citrus, similar in taste to a sweet orange or tangerine. They are available at farmers markets in the South, but you may be able to find them in your grocery store. Satsumas are full of flavor and perfect for sorbet! Last year I made a delicious Satsuma sherbet.
To add extra flavor to the scoop, I steeped fresh Spanish tarragon leaves in the base. Spanish tarragon was kind of an accidental discovery. Last Spring, I was browsing the fresh herbs at the farmers market, and I decided to buy some tarragon. Before I made the purchase, the farmer explained that French tarragon is quite temperamental and hard to grow in the South. Uh no way; my thumbs are no where close to green. Instead he offered Spanish tarragon, which is stronger and spicier I love it! Most of the time I chop it up and put it on salads and in chicken dishes. I really enjoy the spiciness and the anise-like quality. Given its anise flavor I thought Spanish tarragon would be the perfect compliment to the sweet satsumas and I was right! This scoop is refreshing and sweet. Enjoy!
If you do not have access to satsumas. substitute sweet orange or tangerine for the satsuma. Spanish tarragon is added for its anise-like flavor, so if you can't find it you can substitute 2 ounces of Thai basil or gently crush and steep a couple of star anise pods in the orange-sugar syrup.
3 cups freshly squeezed satsuma juice, strained
1 cup (200 grams) sugar
3 ounces (about 1/8 cup) fresh Spanish tarragon leaves
2 Tablespoons triple sec
Combine 1 1/2 cups satsuma juice and sugar in a small saucepan and bring the mixture to a slow boil. Stir and allow the mixture to boil until sugar is dissolved. Once sugar is dissolved, remove from heat and throw in tarragon leaves. Cover and steep leaves for about 15 minutes. Strain into a medium bowl.
Combine orange-sugar-tarragon mixture with remaining satsuma juice and triple sec. Chill the mixture thoroughly (preferably overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.