Double Citrus Sorbet
Made using a batch of Blood Orange Sorbet and another of Meyer Lemon Sorbet. Our eventual goal is Triple Citrus Sorbet, made with layers of blood orange, cocktail grapefruit, and meyer lemon–although before we discovered cocktail grapefruit at Trader Joe’s and Wegmans, that layer would have been key lime. Info on cocktail grapefruit [via Farmer Joe’s, a California grocer].
We put it into our usual single-serve cups (for easy transport and doling out) and we filled them in the simplest way possible. We put the orange on the bottom and stuck the cups in the freezer for about 30 minutes to set up. Then we churned up the lemon and put that on top.
For an elegant presentation, nice scoops of each of the two (or three) flavors in a bowl, garnished with something pretty like mint and a candied lemon peel. Perrrrrfect!
Everybody liked the combo together better than either of them separately, except Holly who likes them equally. It is a very pretty presentation.
Matt’s Mom generally like them, but asked, “How long is going to take to stop salivating after eating these sorbets?” Matt had some after three days in the freezer and the flavor was more mellow. The lemon was less sour and the slight bitterness contributed by the zest was not noticeable in either flavor. It was just right…Matt recants his “less zest” suggestion.
Courtney–who ate one layer at a time rather than combining bites–was tepid on the lemon but thought the blood orange was excellent.
Possible changes for next time:
-I wonder how it would be with small bits of candied lemon and orange peel. If the orange peel was added to lemon sorbet and vice versa, it would look beautiful. Also, the slightly sweet pockets would balance the zing of the lemon.