This Saturday on Good Food, Laura Avery talks to Shiho Yoshikawa about her seasonal ice cream and sorbet flavors at Sweet Rose Creamery in the Brentwood Country Mart. Right now Shiho is using a lot of citrus in her scoops, including this recipe for Oro Blanco Mint Sorbet. She also likes to candy the Oro Blanco peels and dip them in chocolate. She says the pith is quite bitter, so when juicing the Oro Blanco try to avoid getting any white pith in with the juice.
Keep reading for the complete recipe…
Oro Blanco Mint Sorbet
(makes 1 quart)
Mint leaves, cleaned and destemmed. 50g/2oz
honey (or corn syrup) 1/4c
liquid fruit pectin 3 oz
Bring sugar, honey and water to a boil. Stir in fruit pectin.
While it’s hot, pour it over the cleaned mint. Let it steep for one hour.
Strain mint and cool the syrup over an ice bath.
When syrup is cooled, combine with:
freshly juiced oro blanco 2 cups (if you have an electric juicer, try not to grind too far into the pith to avoid bitterness)
freshly juiced lemon 2T
Chill in the fridge at least 3 hours or over night.
Churn it in an ice cream maker.
Garnish with mint sprigs or serve a scoop with Prosecco!