Citrus Sorbet

Ingredients

• 2 tsp orange zest – finely grated
• 1 tsp lemon zest – finely grated
• 1.25 cups granulated sugar
• 1.25 cups water
• 0.125 tsp fine sea salt
• 1.25 cups orange juice – freshly squeezed and strained
• 0.5 cups lemon juice – freshly squeezed and strained
• 0.25 cups lime juice – freshly squeezed and strained

Instructions

1. Finely grate the orange zest and lemon zest.
2. Combine the granulated sugar, water, orange zest, lemon zest, and fine sea salt in a small saucepan over medium heat. Stir just until the sugar dissolves and the syrup reaches a gentle simmer, 2–3 minutes.
3. Remove from heat and let the zested syrup steep for 15 minutes, then strain through a fine-mesh sieve to remove the zest. Chill until cool.
4. Juice the oranges, lemons, and limes, then strain the orange juice, lemon juice, and lime juice to remove pulp and seeds.
5. In a bowl or pitcher, whisk together the cooled syrup with the strained orange juice, lemon juice, and lime juice. Cover and chill until very cold, 2–3 hours or overnight.
6. Churn the mixture in an ice cream maker until softly set and the dasher leaves clear tracks, 15–20 minutes.
7. Transfer to a shallow, freezer-safe container. Press parchment or plastic wrap directly on the surface, cover, and freeze until firm enough to scoop, 2–3 hours.
8. To serve, let the sorbet sit at room temperature for 5–10 minutes to soften slightly, then scoop.
9. No-machine method: Pour the cold base into a shallow metal pan and freeze for 30 minutes. Vigorously whisk or scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours until smooth and scoopable.