Refreshing Tangy Citrus Sorbet (Printer-Friendly)
A vibrant, refreshing blend of orange, lemon, and lime delivers a light and tangy frozen delight.
# What You'll Need:
→ Citrus Base
01 - 1 cup freshly squeezed orange juice (approximately 2–3 oranges)
02 - 1/2 cup freshly squeezed lemon juice (approximately 2 lemons)
03 - 1/4 cup freshly squeezed lime juice (approximately 2 limes)
→ Syrup
04 - 3/4 cup granulated sugar (150 g)
05 - 3/4 cup water (180 ml)
→ Additions
06 - 1 tablespoon orange zest
07 - 1 tablespoon lemon zest
08 - Pinch of salt
09 - Optional: 2 tablespoons vodka or limoncello
# How to Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium heat while stirring until sugar dissolves completely. Remove from heat and let cool to room temperature.
02 - In a mixing bowl, blend together orange juice, lemon juice, lime juice, orange zest, lemon zest, and salt. Stir in the cooled syrup until fully incorporated.
03 - If desired, incorporate vodka or limoncello and mix thoroughly.
04 - Place the mixture in the refrigerator and chill for at least 1 hour to develop flavors.
05 - Pour chilled mixture into an ice cream maker and churn following manufacturer’s instructions for approximately 20 to 25 minutes until thickened and frozen.
06 - Transfer the sorbet into a freezer-safe container, cover, and freeze for at least 3 hours until fully set.
07 - If an ice cream maker is unavailable, pour mixture into a shallow tray, freeze for 1 hour, then stir vigorously with a fork. Repeat stirring every 30 minutes until smooth and frozen.
# Expert Advice:
01 -
- It tastes like biting into cold, bright fruit instead of something that came from a carton.
- You can make it with whatever citrus is sitting on your counter, no special trip required.
- It's one of those recipes that looks impressive but is secretly easier than most cakes.
02 -
- Don't skip cooling the syrup or it'll warm the juice and take forever to freeze properly.
- Taste the mixture before churning, citrus varies wildly and you might need a little more sugar or a squeeze of lemon.
- If it freezes too hard, let it sit on the counter for five minutes before scooping.
03 -
- Zest the citrus before you juice it, it's way easier when the fruit is still whole.
- A shallow metal pan helps it freeze faster if you're doing the manual method, metal conducts cold better than glass or plastic.
- If you want it scoopable right out of the freezer, don't skip the alcohol, it's the secret to that soft, professional texture.