Summer Citrus Sorbet
4 servings
20 minutes
Summer citrus sorbet is a refreshing treat rooted in the Italian tradition of making frozen desserts. Its delicate, airy texture is created by repeatedly stirring during freezing, making the sorbet light and porous. The bright flavor notes of lemon, orange, and mandarin, complemented by fresh mint and lemon balm, provide a sense of freshness and vitality, while the sweetness of sugar balances the natural tartness of the citrus fruits. This sorbet is perfect for hot summer days—it quenches thirst and refreshes and can also serve as an elegant conclusion to a meal. It can be served as a standalone dessert or paired with fruits, fresh berries, or even sparkling wine for a refined gastronomic delight.
1
Carefully peel the zest from the lemon and orange using a vegetable peeler, and clean the mandarin.
- Lemon: 0.5 piece
- Oranges: 1 piece
- Tangerines: 2 pieces
2
Place citrus peel and lemon balm in a small pot, pour in 200 ml of water, and add sugar. Mix well and heat until boiling, then reduce heat and simmer for 10 minutes. Set aside to cool.
- Melissa: to taste
- Sugar: 50 g
3
Peel the citrus fruits from the white dense films and blend them into a puree. Pass the puree through a sieve to remove any unblended films and seeds. It should result in a smooth homogeneous mass.
- Lemon: 0.5 piece
- Oranges: 1 piece
- Tangerines: 2 pieces
4
Mix the puree and cooled syrup, place the mixture in a plastic container with a tight lid, and put it in the freezer.
- Sugar: 50 g
5
After an hour, stir the freezing mixture with a whisk or immersion blender, return it to the freezer, and stir every hour for 4-5 hours. This is done to incorporate as much air as possible into the sorbet, making it light and airy.
- Sugar: 50 g