Satsuma Sherbet

Every winter I notice a theme in my ice cream recipes – citrus.  It is easy to fall into this theme when you live in a climate that is ripe with a variety of citrus at this time of year.  I have used blood oranges, Meyer lemons, limes, and kumquats.  I decided this week that it was about time I found a use for the citrus that makes Louisiana proud.  Satsumas!

You have never heard of satsumas?  Then you must not be from around these parts.  Satsumas are a small sweet orange.  Kind of like a clementine but slightly larger and more tart.  A perfect substitution in any recipe that calls for oranges.

Growing up, one of my favorite scoops was orange sherbet.  Now that satsumas are in season I decided to attempt my own version of my childhood favorite.  The verdict?  Real orange sherbet is SO much better than the fake stuff.  Go get some satsumas and try it!  Enjoy!

Satsuma Sherbet
Makes 1 quart

If satsumas are not available in your area, you can substitute any type of citrus in this recipe.  I would recommend naval oranges or tangerines to achieve a similar flavor.  Substitute the zest from two large oranges for the zest of three satsumas.

1 1/2 cups satsuma juice
1/2 cup cane sugar
1/8 teaspoon salt
Zest of 3 satsumas
1 Tablespoon triple sec (or other orange-flavored liquor)
1/3 cup whole milk
1/3 cup heavy cream

In a small saucepan over medium heat, combine 3/4 cup satsuma juice, sugar, and salt.  Heat until sugar dissolves, stirring occasionally.  Remove from heat and pour into a medium bowl.  Zest satsumas directly over bowl.  Stir in remaining satsuma juice, triple sec, milk, and cream.  Whisk to combine.

Cover bowl and place sherbet base in refrigerator to fully chill. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over sherbet (to prevent ice crystals) and freeze until firm, at least 4 hours.

One year ago: King Cake Ice Cream