Citrus Sorbet Orange Lemon Lime (Printable)

Tangy blend of orange, lemon, and lime creates a light and refreshing frozen delight.

# Ingredient List:

→ Citrus Base

01 - 1 cup freshly squeezed orange juice (about 2–3 oranges)
02 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)

→ Syrup

04 - 3/4 cup granulated sugar (150 g)
05 - 3/4 cup water (180 ml)

→ Additions

06 - 1 tablespoon orange zest
07 - 1 tablespoon lemon zest
08 - Pinch of salt
09 - Optional: 2 tablespoons vodka or limoncello

# Directions:

01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring until sugar is fully dissolved. Remove from heat and cool to room temperature.
02 - In a mixing bowl, combine orange juice, lemon juice, lime juice, orange zest, lemon zest, and salt. Stir in the cooled syrup.
03 - If desired, incorporate the vodka or limoncello and mix thoroughly.
04 - Refrigerate the mixture for at least one hour to evenly cool.
05 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20 to 25 minutes, until thick and frozen.
06 - Transfer the sorbet to a freezer-safe container, cover, and freeze for a minimum of three hours until fully set.
07 - If an ice cream maker is unavailable, pour mixture into a shallow tray, freeze for one hour, then stir vigorously with a fork. Repeat stirring every 30 minutes until smooth and frozen.

# Expert Tips:

01 -
  • It tastes like biting into a frozen cloud of sunshine, tart and sweet all at once.
  • You can make it without any fancy equipment if you have a fork and a little patience.
  • It's the kind of dessert that clears your palate and leaves you feeling lighter, not weighed down.
02 -
  • Don't skip chilling the base before churning, or you'll end up with a grainy, slow freeze that wastes time and texture.
  • If your sorbet freezes rock solid, let it sit at room temperature for 5 minutes before scooping, or add that splash of alcohol next time.
03 -
  • Taste your base before churning and adjust sweetness or tartness while it's still liquid, because once it's frozen, there's no going back.
  • Use a microplane to zest the citrus before juicing, it's easier and you won't waste any precious oils trapped in the peel.

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