Clementine and Cardamom Sorbet

I am happy to report that on Saturday we dined al fresco for the first time this spring! We were graced with glorious, sunny, warm weather all weekend, and while I know you are not looking for a weather report, I had to mention it because it was such a boost to the spirit!
It was also the inspiration for this sorbet I made for dessert.
A different take on the classic lemon sorbet, the spine-tingling sweetness of the clementines made it a complete dessert, while the delicate flavor of cardamom adds a fun dimension. Perfect for a lazy afternoon in the backyard!

Here’s a head’s up for all you ice cream lovers: if you don’t already own an ice cream machine, you may want this to be the summer you buy one! I have decided this is going to be the summer of iced desserts and, trust me, you are going to want to join in the fun. Classic ice creams, sorbets, terrines, water ices, tortes, iced drinks, maybe even a Baked Alaska or two: it’s time to use the machine every week, at least and not just on special occasions. It’s going to be fun!
Tip: Ice cream machines are now much more affordable! You don’t need a $2000 industrious machine for home use. I just use the Cuisinart 1 1/2 Quart and am happy enough with it (for now!) I can certainly recommend it for beginners. We’ll see if it makes it through the busy summer!

Clementine and Cardamom Sorbet

Serves 6
1 cup sugar
1 1/4 cups water
1 1/4 cups fresh squeeze clementine juice (or citrus fruit of your choice)
1 egg white
6 green cardamom pods

Put the sugar and water in a sauce pan and bring to a boil. This is what we call a simple syrup, the base for most sorbets.
Crush cardamom pods, remove seeds and add seeds to sugar mixture. Cover and allow mixture to infuse for 10 minutes or so.

Add citrus juice to simple syrup and chill well.
Stain sorbet mixture into ice cream machine and churn until thick.
Whisk egg white with a fork and add to sorbet mixture. Churn another 10 minutes or until firm enough to scoop.
Scoop into chilled glasses and serve or pack sorbet into an airtight container and freeze.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. Yum. I really miss my ice cream machine. Milk here is so creamy, it would make amazing ice cream and the fruits here are great too! Plus there’s a cardamomo warehouse 22 km up the road and all manner of spices in the market. I’ve been juicing stuff; last night I blended watermelon and ginger.

  2. What a lovely sorbet. Funny, I just made vanilla cardamom. I love anything with cardamom in there. Lovely recipe!

  3. I have the same machine too, the cuisinart 1.5 qt. Mine has held up for a rigorous twice a week for 4 months. It's still working perfectly. I have been making ice cream and gelatos so far. I think ive found my first sorbet, and perfect timing because I recently bought cardomom pods because I am obsessed with adding them to morning coffee. This recipe sounds amazing, I'm going to give it a whirl in the morning. Thank you

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