Citrus Sherbet #2 & Hot Ruby Punch

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Happy Holidays y’all! Citrus season is upon us and it’s time for the next experiment in my quest to find the best Citrus Sherbet ever! For my second Citrus Sherbet, I wanted to focus on the flavor of Grapefruit but that poses a bit of a problem in this country.

“Why?” You may ask?

Ideally, White Grapefruit would make an excellent Sherbet but every damn market only sells Ruby Red and Ruby Red contains entirely too much sweetness for proper cocktailing! So what’s a Home Bar Gurrrrl or Dude to do? Simple, add Lemon.

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In order to make Sherbet, we must first make Oleo-Saccharum.

Citrus Oleo Saccharum #2:

  • the peel of 1 Ruby Red Grapefruit
  • the peels of 3 Lemons
  • 10 oz Demerara Sugar
  1. Combine ingredients in a jar or other sealable container and muddle so that the oil is released from the peels.
  2. Let sit in the jar overnight, shaking occasionally. You want a syrup to form from the Citrus oil and Sugar.

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Then it’s time to make Citrus Sherbet #2.

To the Citrus Oleo Saccharum you will add:

  • 6 oz Ruby Red Grapefruit Juice
  • 6 oz Lemon 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.

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Wahoooo! Now you have a Grapefruit forward Citrus Sherbet! What to do with it? Well, since Oleo Saccharum and Sherbet are traditional Punch ingredients, the obvious answer is PUNCH.

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I was already thinking “Hmmm Grapefruit would really slam with Batavia Arrack.” And then I had a shower thought (literally in the shower), “What about a hot tea punch?” I looked in David Wondrich’s Punch book for inspiration, lo and behold, there is a hot tea punch with Batavia Arrack!

Ruby Punch (Recipe from 1862, measurements according to my best calculations)

  • 48 oz Green Tea (6 tea bags)
  • 16 oz Sugar
  • ~12 oz Lemon Juice
  • 16 oz Batavia Arrack
  • 16 oz Ruby Port
  • Garnish: as much Nutmeg as you can stand

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Here’s my adapted recipe to go with Citrus Sherbet #2. No lie, it’s fucking fabulous and is one of the easiest drinking Punches I’ve ever tried.

Hot Ruby Punch (adapted for Citrus Sherbet #2)

  • 6 oz Hot Sencha Green Tea
  • 1 1/2 oz Citrus Sherbet #2
  • 2 oz Batavia Arrack
  • 1 1/2 oz Ruby Port
  • Garnish: a shit ton of Nutmeg

Add ingredients to mug with the hot tea being last. Garnish with a metric ton of fresh nutmeg.

There you have it! Happy Holidays and enjoy your Citrus Sherbet adventures!

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Lemon Oleo Saccharum & Sherbet

Lemon Sherbet

Since Lemon Sherbet is my new fave cocktail ingredient, I thought I’d give it it’s own post. I configured this recipe based on instructions in Punch by David Wondrich, which holy shit, so many fabulous things in that book. GET IT NOWWWWW. It will change your liiiiife.

In order to make Lemon Sherbet, we must first make Lemon Oleo Saccharum, an old skool syrup made from Lemon peels and sugar.

Lemon Oleo Saccharum

  • The peels of 4 lemons
  • 8 oz superfine Sugar

Combine Lemon peels and Sugar in a jar and muddle. Let sit for several hours or overnight, shaking occasionally. You want a syrup to form from the Lemon Oil and sugar. Remove peels from jar. Save the peels for garnishes if you like.

Taste the jaw-dropping fabulousness. Your Cocktails will never be the same again.

Lemon Sherbet

  • Lemon Oleo Saccharum
  • 8 oz fresh, strained Lemon juice

Combine Oleo Saccharum and Lemon juice together and shake until all of the Sugar has dissolved and everything is swimming together nicely. Keep for around 2 weeks in the fridge.

Lemon Sherbet

Use Lemon Sherbet as often as possible, obvi, I have. You’ll never want to use Lemon Juice & Simple Syrup again. I swear to the stars! The concentrated flavor from the Lemon oil makes everything so much more rich.

Cheeeeeeers!

Ed Note: I’ve updated the recipe to say 1 cup of sugar for 4 Lemon peels, equaling 2 oz of Sugar per Lemon. This is a more favourable ratio.