Citrus salad with spicy syrup and grapefruit sorbet
6 servings
15 minutes
Citrus salad with spiced syrup and grapefruit sorbet is a true embodiment of freshness and aroma. This dessert draws inspiration from European culinary tradition, emphasizing the combination of sweet and tangy flavors. The sweetness of the sugar syrup infused with subtle notes of cardamom and orange zest beautifully complements the natural acidity of grapefruits and oranges. The delicate sorbet completes the composition, adding a cooling effect. An ideal choice for a summer treat or an exquisite dinner finale, this salad captivates with its harmony of flavors and textures. Served chilled, it awakens the taste buds and refreshes, leaving a light citrus aftertaste.
1
In a saucepan, mix sugar and water, place over medium heat, and bring to a boil. Cook for another 3-4 minutes. The syrup will thicken slightly. Remove from heat and cool at room temperature for 30 minutes.
- Sugar: 1 glass
- Water: 1 glass
2
In a saucepan, mix 3/4 cup of the prepared syrup with crushed cardamom seeds. Place over medium heat and bring to a boil. Remove from heat. Add orange zest and stir. Strain and refrigerate until use.
- Cardamom seeds: 3 pieces
- Orange zest: 1 teaspoon
3
Move the sorbet from the freezer to the fridge 10 minutes before serving. This makes it easier to scoop. Don't forget to return it to the freezer afterward.
4
Cut all citrus fruits into wedges, remove the membranes, arrange on dessert plates, drizzle with prepared syrup, and top with a scoop of citrus sorbet.
- Grapefruits: 2 pieces
- Oranges: 2 pieces
- Blood oranges: 2 pieces