This sorbet is incredibly refreshing and so good, with no added sugar unless you feel like adding it. The mint provides a little extra color and fresh flavor, which is so delicious with citrus fruit. Aside from the ingredients, the only must for this recipe is a food processor and a small amount of patience--which I don't usually have... Still, I was willing to muster up some for the result of this spectacularly easy and yummy recipe.
Notes:
2-INGREDIENT CITRUS MINT SORBET
Ingredients: 2 cups frozen citrus fruit (wedges), 10 mint leaves.
Serves 2-3.
1. Freeze 2 cups of peeled citrus fruit. (I used one large navel orange, three mandarin oranges, and one ruby red grapefruit.) Try to remove most of the pith when peeling since the pith is bitter. This is easier with room-temperature fruit. Lay the pieces flat on a baking sheet, not touching, and freeze solid. It takes about 3-4 hours.
2. Process. Add the frozen fruit and mint leaves to the bowl of a food processor. Process on high, scraping down the sides every minute or so. It will be piece-y and look like granita for up to 5 minutes; then, as the fruit's moisture softens everything, it will magically turn creamy and smooth. (Mine took a total of 10 minutes of processing.)
3. Serve or freeze for later. Serve immediately for a softer-serve consistency, or freeze, covered, for two hours to scoop like hard ice cream.
TIPS
Sweeten. Taste first. Then process in 1-3 teaspoons of agave nectar, honey, or maple syrup.
Make a boozy, adult version. Process in about 1 1/2 ounces of tequila or vodka. Freeze to harden up the consistency for 2 hours.
Use other herbs. I think basil would be lovely in place of mint.
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