Ingredients with Measurements:
- 1 cup freshly squeezed Bergamot orange juice
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
2. Reduce the heat to low and let the mixture simmer for 5 minutes until it thickens slightly.
3. Remove the pan from the heat and let it cool to room temperature.
4. In a large bowl, combine the Bergamot orange juice, lemon juice, and the cooled sugar syrup. Mix well.
5. Pour the mixture through a fine mesh strainer to remove any pulp or seeds.
6. Chill the mixture in the refrigerator for at least 2 hours or until it's completely cold.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until it's firm.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 2 hours and 15 minutes
Temperature:
Freezer temperature: -18°C or 0°F
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories per serving: 190
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 49g
Dietary fiber: 0g
Sugars: 49g
Protein: 0g
Substitutions for ingredients:
- Bergamot orange juice can be substituted with any other citrus juice such as lemon, lime, or grapefruit.
- Granulated sugar can be substituted with honey or agave nectar.
Variations:
- Add a tablespoon of vodka or limoncello to the mixture before churning to make the sorbet softer and smoother.
- Add a teaspoon of vanilla extract to the mixture for a more complex flavor.
Tips and tricks:
- Use freshly squeezed Bergamot orange juice for the best flavor.
- Make sure the sugar syrup has cooled completely before adding it to the orange juice mixture.
- Churn the sorbet until it's smooth and creamy.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the sorbet to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the sorbet in a chilled glass bowl or on a chilled plate.
- Garnish with fresh mint leaves or a slice of Bergamot orange.
Garnishes:
- Fresh mint leaves
- Slices of Bergamot orange
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Lemon shortbread cookies
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the sorbet is too soft, freeze it for a longer time until it's firm.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the sorbet.
- Store the sorbet in the freezer at the recommended temperature to prevent bacterial growth.
Food history:
- Bergamot oranges are a type of citrus fruit that originated in Italy.
- Bergamot orange oil is commonly used in perfumes and aromatherapy.
Flavor profiles:
- Bergamot oranges have a unique flavor that is both sweet and tart with a floral aroma.
Serving suggestions:
- Serve the sorbet as a refreshing dessert after a meal.
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Taste: Refreshing, Citrusy, Tart, Sweet, Tangy