Ingredients with Measurements:
- 1 cup freshly squeezed orange juice
- 1/2 cup Gubinge powder
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange zest
- Pinch of salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. In a medium saucepan, combine the Gubinge powder, sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and let cool to room temperature.
3. Add the orange juice and orange zest to the Gubinge mixture and stir to combine.
4. Strain the mixture through a fine mesh strainer into a large bowl.
5. Cover and chill in the refrigerator for at least 2 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Chill in the refrigerator and freeze in the freezer.
Serving size:
Makes about 4 cups of sorbet.
Nutritional information:
Calories: 160
Fat: 0g
Carbohydrates: 41g
Protein: 1g
Sodium: 20mg
Sugar: 39g
Substitutions for ingredients:
- Gubinge powder can be substituted with any other fruit powder.
- Granulated sugar can be substituted with honey or maple syrup.
- Orange juice can be substituted with any other citrus juice.
Variations:
- Add a splash of vodka or gin to the sorbet mixture before churning for an adult version.
- Add chopped fresh mint or basil to the mixture before churning for a refreshing twist.
Tips and Tricks:
- Make sure the sorbet mixture is completely chilled before churning to ensure a smooth texture.
- Freeze the ice cream maker bowl overnight before using to ensure it is completely frozen.
Storage Instructions:
Store the sorbet in a freezer-safe container in the freezer for up to 2 weeks.
Reheating Instructions:
Not applicable.
Presentation Ideas:
Serve the sorbet in a chilled glass or bowl with a sprig of fresh mint or basil.
Garnishes:
Fresh mint or basil leaves.
Pairings:
- Serve with a slice of orange or lemon for a citrusy twist.
- Pair with a glass of sparkling wine or champagne for a refreshing dessert.
Suggested Side Dishes:
Not applicable.
Troubleshooting Advice:
- If the sorbet mixture is too thick, add a splash of water or citrus juice to thin it out.
- If the sorbet is too icy, let it sit at room temperature for a few minutes before serving to soften.
Food Safety Advice:
- Make sure to use pasteurized orange juice to avoid any foodborne illnesses.
- Store the sorbet in a freezer-safe container with a tight-fitting lid to avoid freezer burn.
Food History:
Gubinge, also known as Kakadu plum, is a native Australian fruit that is high in vitamin C and antioxidants. It has been used for centuries by Indigenous Australians for medicinal purposes.
Flavor Profiles:
The sorbet has a tangy and citrusy flavor with a subtle sweetness from the sugar.
Serving Suggestions:
Serve the sorbet as a light and refreshing dessert after a heavy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Taste: Refreshing, Tangy, Sweet, Citrusy