Kumquat Sorbet

I have a kumquat tree in my yard.  These are words that I never thought I would type.  Again I am surprised by the produce to which I am being introduced in the South.  Before moving here, I had never tried a kumquat.  Kumquats are very small citrus fruit that are completely edible, rind and all.  The taste is mild but tart and eating the rind adds a slight bitterness.  I imagine the taste isn’t for everyone, but given that I am a fan of citrus I decided see how the tiny fruit would fair in a sorbet.  Success!! So if you can find these citrus gems in your area, give this recipe a try. Enjoy!

Kumquat Sorbet
Adapted from recipe by Cannelle et Vanille
Makes 1 quart

1.5 pounds kumquats
2 cups simple syrup, divided*

Place kumquats in a medium saucepan and add water until the fruit is covered. Bring to a boil. Drain the kumquats and repeat the process two more times using fresh water each time. Don’t skip this step – boiling the fruit helps removes some of the bitterness.

Place the cooked kumquats and 1 cup simple syrup in a food processor or a blender and puree. Strain the puree through a fine sieve. Add remaining simple syrup and whisk to combine.

Cover and place sorbet base in refrigerator to fully chill. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.

*To make simple syrup, combine equal parts water and sugar in a saucepan over medium heat.  Heat until sugar is dissolved.  Cool completely before using in sorbet.  Make as much as you want and store leftovers at room temperature.

One year ago: Meyer Lemon Honey Sorbet