May 21, 2014

Kumquat & Ginger Sorbet.

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A week ago my dad arrived back from Greece with a huge bag of Kumquats freshly picked off the one of the trees we have out there. I have been scouring around for interesting recipes for kumquats for the past few days and this morning stumbled across the most perfect recipe on a favourite blog A Brown Table.


I am not the best citrus lover, I strongly dislike grapefruit and have refused to each oranges for as long as I can remember. Lemons of course are a different matter, I can eat lemons with everything, fresh lemonade, lemon juice with water in the morning or the zest grated into a drizzle cake or a lemon and poppy seed muffin. But more adventurous citrus fruits are treated with caution. 

I was a bit dubious about Kumquats, they look like small oblong oranges, and therefore a no go. But they had traveled all the way back from Greece and they have the sweetest smell so I couldn't let them go to waste and you never know I may actually like them with quantities of sugar and crystallised ginger. 









After a lot of photography, as I felt they looked pretty good on my old enamel plate with the contrasting colours. its time to weigh them out and get preparing all the other ingredients. 

For a good tupperwear box crammed with sorbet you will need.

12oz fresh Kumquats
6 cups of water
2 cups of sugar
further 2 cups of water
grating of fresh ginger
half a cup of crystallised ginger.

First weigh out your kumquats.


 Then top to tail them and then slice them through the middle. They look pretty funky inside like a stick of rock you would find in a seaside beach sweet shop.


Once they are chopped put them in a pan with 2 cups of cold water and bring to boil. Once boiling discard the water and repeat with a further two cups and then repeat this once more until all 6 cups of water have been used. 

Then blend the softened kumquats into a pulp in the blender. 

Next put two cups of sugar into a pan with 2 cups of water, the fresh ginger and crystallised ginger. bring to the boil and then pour into a glass bowl over iced water and mix in the kumquats leave to cool for about 30 minutes. 

Then pour into an ice cream maker until formed in to a soft milky ice cream. Place into a bowl and serve.  


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