Kumquat Sherbet ( Only 4 Ingredients )

Kumquat Sherbet

  Makes a little less than 1 quart (can be doubled for half-gallon machines) Kumquats are so sour that you need look no further than this tart sherbet for a great perk-up after any big meal, from Memorial Day to Thanksgiving dinner.

Ingredients :

  1. 1 cup sugar
  2. 1 cup water
  3. 2 cups kumquats (about 12 ounces), stems removed
  4. 1 cup whole milk
Kumquat Sherbet

Instructions :

  1. Stir the sugar and water in a medium saucepan set over medium-high heat until the sugar dissolves. Add the kumquats and bring to a simmer. Cover, reduce the heat, and simmer until the kumquats are soft, about 10 minutes.
  2. Remove the kumquats with a slotted spoon and place them in the canister of a large blender. Set aside.
  3. Pour the milk into the saucepan with the sugar syrup. Bring to a simmer and boil lightly for 3 minutes, stirring frequently. Remove the pan from the heat and cool for 10 minutes.
  4. Pour the milk into the blender with the kumquats; blend until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing against the solids with the back of a wooden spoon to release as much liquid as possible. Discard the solids and refrigerate the milk mixture until cold, for at least 4 hours, or overnight.
  5. Whisk the kumquat mixture, then freeze it in your ice cream machine according to the manufacturer’s instructions. Serve at once—or scoop into a large container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

Customize it!

Add 1 teaspoon orange flower water or rose water to the blender with the kumquats.

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