Extremaduran-style Fruit Sorbet

Ingredients

While the original Filipino sorbetes is typically made with coconut milk and condensed milk, this Extremaduran adaptation focuses on the natural flavors of local fruits. The use of oranges, cherries, and plums adds a distinct Spanish touch to the sorbet, highlighting the bountiful produce of Extremadura. Additionally, the traditional Filipino street food presentation is replaced with a more elegant and refined presentation, suitable for a formal dining experience. We alse have the original recipe for Sorbetes, so you can check it out.

• 4 oranges, juiced (480ml / 2 cups) 4 oranges, juiced (480ml / 2 cups)
• 1 cup cherries, pitted and halved (150g) 1 cup cherries, pitted and halved (150g)
• 2 plums, pitted and diced (200g) 2 plums, pitted and diced (200g)
• 1/2 cup sugar (100g) 1/2 cup sugar (100g)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 0g (0g saturated)
• Carbohydrates: 30g (25g sugars)
• Protein: 1g
• Fiber: 2g
• Salt: 0g

Preparation

1. 1.
   In a blender, combine the orange juice, cherries, plums, sugar, and lemon juice. Blend until smooth.
2. 2.
   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3.
   Once the sorbet reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
4. 4.
   Serve the sorbet in chilled bowls or glasses, garnished with fresh mint leaves.

Treat your ingredients with care...

• Oranges — Use ripe and juicy oranges for the best flavor. Squeeze them fresh for optimal taste.
• Cherries — Select sweet and plump cherries. If fresh cherries are not available, you can use frozen cherries as a substitute.
• Plums — Choose ripe and slightly firm plums. Their natural tartness adds a delightful contrast to the sweetness of the sorbet.

Tips & Tricks

• For a more intense flavor, you can add a splash of orange liqueur or cherry brandy to the sorbet mixture before churning.
• If you prefer a smoother texture, strain the blended mixture before churning to remove any fruit fibers or pulp.
• Experiment with different combinations of fruits, such as peaches, strawberries, or raspberries, to create your own unique sorbet flavors.
• To enhance the presentation, serve the sorbet in hollowed-out orange halves or garnish with a sprig of fresh rosemary.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Extremaduran-style fruit sorbet as a refreshing dessert after a hearty Extremaduran meal. It can also be enjoyed as a palate cleanser between courses to awaken the taste buds and prepare for the next dish.

Presentation advice

To elevate the presentation, serve the sorbet in chilled glass bowls or elegant stemmed glasses. Garnish each serving with a sprig of fresh mint leaves for a pop of color and a hint of herbal aroma.