Punch. Punch is what’s happening and so my brain has been itching for a different kind of Sherbet to use in the Punches I’ll be making during the cold months. Lemon Sherbet is clearly the most useful and delightful thing ever, but there are more types of citrus in the world than just Lemon.
Hence, I have begun a quest to create a totally useful Citrus Sherbet. Today, I present Citrus Sherbet #1. Please bare with these iPhone photos, I wasn’t sure that this would turn out properly and didn’t photograph with my real camera. FORGIVE ME!
To start, I grabbed a few Lemons, an Orange, a Red Grapefruit and made an Oleo Saccharum with Cane Sugar.
Citrus Oleo Saccharum #1:
- the peels of 3 Lemons
- the peel of 1 Orange
- the peel of 1 Red Grapefruit
- 12 oz Cane Sugar
- Combine ingredients in a jar or other sealable container and muddle so that the oil is released from the peels.
- Let sit in the jar for several hours or overnight, shaking occasionally. You want a syrup to form from the Citrus oil and Sugar.
Then it’s time to make Citrus Sherbet #1.
To the Oleo Saccharum you will add:
- 5 oz Lemon Juice
- 4 oz Red Grapefruit Juice*
- 3 oz Orange Juice
Add juices to jar with the Oleo Saccharum, cover, and shake until sugars have dissolved in juice. Remove peels from jar and strain Sherbet into an airtight container. Will keep for approx 2 weeks in the fridge.
*Not Ruby Red Grapefruit, just Red Grapefruit. The juice was still really tart which is important for Sherbet cause if your Sherbet is too sweet, your Punch is nasty.
Pretty, pretty peels. Luv u lil peelies.
Congrats! You’re done! You’ve got a tart, yet complex Citrus Sherbet and some delicious peels to use as garnishes in your Punches!