Orange And Sea Buckthorn Sorbet
Makes one quart, or 4 to 6 servings.
Nutrients per serving:
Total Fat .33g
Saturated Fat 0.025g
Polyunsaturated Fat 0.025g
Monounsaturated Fat 0.025g
Total Carbohydrate 9.25g
Dietary Fiber 0.1g
This recipe is reprinted courtesy of Dr. Weil’s True Food: Seasonal, Sustainable, Simple, Pure.
This unique orange and sea buckthorn sorbet is a truly sublime balance between tart and sweet, perfect for a refreshing, post-meal bite.
Andy introduced the True Food Kitchen test kitchen to sea buckthorn juice and asked if the chefs could do anything with it. The flavor is definitely assertive – sharply sour and pungent, like dried apricots. At first we thought it would overwhelm almost anything, but with a little experimentation, we found that sea buckthorn enhances the flavor of citrus fruits. The vanilla bean adds richness and smoothes out the acidity. A True Food Kitchen cookbook exclusive!
3 cups freshly squeezed orange juice
1/3 cup sea buckthorn juice
1/4 cup agave nectar*
Vanilla bean seeds scraped from 2 halved vanilla beans
- Chill the ice cream machine canister in the freezer according to the manufacturer’s directions.
- Whisk together all of the ingredients in a bowl. Chill the mixture for 2 to 4 hours; it must be cold before going into the ice cream machine.
- Pour the mixture into the machine’s frozen canister and freeze according to the manufacturer’s directions.
* In light of recent research, Dr. Weil no longer recommends agave nectar and suggests substituting an equivalent amount of maple or glucose syrup.