Tangerine recipes4/27/2023 ![]() This recipe can be made with just water or light syrup made with either real sugar or honey. It's also easy to pack for to-go lunches. Get a little bowl and make this a regular. It is a great treat to make more than one kind of sherbet, either from complementary fruits or from different varieties of the same one, and serve them together.I don't think I know a kid who doesn't love a little fruit cup with their lunch. This helps the sherbet freeze quickly, which helps keep the ice crystals small. ![]() Chill the mixture well before putting it into the ice-cream maker. Once you have done this a few times it will become second nature. To find the amount of sweetness required, you should experiment a bit at first and sample small frozen amounts. The important difference is that sherbet needs to be sweeter to acquire the right texture. Sherbet is made much the same way as an ice, but it is frozen in an ice-cream maker. Serving an ice with the same fruit that it was made from, either tossed with a bit of sugar or poached, provides a beautiful contrast of taste and texture. Give it a light fluff and scoop it with a fork into a bowl or cup. Scrape across the top down to the bottom with a fork, or use a pastry scraper and chop up and down and across the pan until the ice is completely broken up and fluffy. When the ice is solid but still soft when poked, take it from the freezer and chop it. I like to stir an ice once after the top and sides have started to freeze, and then again when it is slushy but not solid. The more often the ice is stirred while it is freezing, the finer the crystals will be in the end. Once the mixture is in the freezer, stir it now and then to break up the ice crystals and to keep it from separating. You can also freeze a sample of the mix before freezing the whole lot to verify how it will taste when frozen. When adding sugar, go slowly and test a small spoonful of the mix to see if more sugar is needed before adding more to the whole batch. The puréed fruit or juice is generally sweetened and then poured into a shallow glass or stainless-steel dish and put to freeze. ![]() Freeze them, and taste each one for both sweetness and texture.) An ice is literally fruit juice or purée that has been frozen. (For a very revealing experiment, take 3 separate tablespoons of purée or juice and add different amounts of sugar to each one. For proper flavor when frozen, add sugar until the mix tastes overly sweet at room temperature. Chilling and freezing mutes, or dulls, sweetness. This is particularly important for achieving the velvety texture of a sherbet. Sugar not only adds sweetness, it lowers the freezing temperature of the mix, which inhibits the formation of ice crystals. You don’t have to strain citrus juice: remove the seeds by hand, and leave the pulp in for more texture and flavor. Harder fruits, such as pears and quinces, need to be cooked until soft before they can be puréed. I usually heat berries with a bit of sugar just until they start to release their juices before puréeing them. Tender fruit can be puréed while raw in a food mill or food processor and then strained to remove seeds. As long as it can be turned into a juice or purée, any fruit can be frozen into an ice or sherbet. Taste it critically bland fruit will make bland sorbet or ice. The fruit needs to be ripe and full of flavor. They can be enhanced with a touch of vanilla extract or liqueur and a tiny pinch of salt. Fruit and sugar are the basic ingredients in sherbets and ices. An ice, sometimes called a water ice or granita, has a pleasantly grainy texture, while a sherbet or sorbet is frozen in an ice-cream maker, giving it a velvety smooth texture. They should be the essence of fruit, with intense, clear flavor. Ices and sherbets are frozen desserts made from fruit purées or juices. What’s more, there was a visual bonus: the black rice was gorgeous to behold, coated in its own deep purple sauce. The rice’s marshy origins gave it a subtle oceany taste, complementing the fresh fish and giving the entire dish a springtime-by-the sea coherence. When the rice was done, I found it solved my problem perfectly. Then I deglazed with white wine, added water, and let it simmer away. As I would for risotto, I sautéed the rice in olive oil to seal the outer layer and toast it slightly. The black rice I found was grown in the salt marshes of the Veneto, so I cooked it in an Italian style. I had little experience with black rice-varieties of rice whose kernels are covered by extremely dark bran. I racked my brain for just the right thing, then remembered a sample of black rice I had stashed in my desk drawer weeks before. Tasting it over and over again, I knew it needed a final element that would bring its flavors into harmony: nutty farro, meaty bass, pungent green garlic, sweet pea shoots, tart tangerines. The first incarnation of this dish did not include rice.
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