Kumquats Revisited



Yes, I’m sure you’re sick and tired of hearing about Kumquats. But I have some great news that I’m just dying to share! So I was thinking of ways to use up that delicious kumquat-flavored simple syrup from the candying process. I had a cup and a half of the stuff, and no idea of how to use it up. Then, as I was eating some of the leftover Olive Oil Ice Cream, it came to me. Kumquat sorbet! But it gets better! I had some of the kumquat infused vodka leftover! Perfect—kumquat  vodka sorbet.

I didn’t really have a recipe, but a quick glance at a couple of sorbet recipes gave me a nice base to work off of.

Unsurprisingly, all the recipes I came across required juice of the choice fruit. While I did have kumquat flavored components, there was no doubt that I needed to somehow get “kumquat juice.” The fact that people somehow manage to extract juice from blueberries and pomegranates for all those absurdly expensive health drinks gave me hope. I decided to throw a bunch of ‘quats with a little water in a food processor, strain the mixture, and hope for the best. Lo and behold, it worked! I should’ve used a few more kumquats, but in the end the flavor worked out alright.

"Drainage! Drainage, Eli you boy, Drainage!"The vodka serves two purposes. First is flavor, and the second is consistency. The alcohol in Vodka keeps it from freezing, and by adding it to the sorbet, we manage to achieve a nice soft sorbet, as opposed to a bunch of flavored ice. I probably could’ve used a little less vodka (maybe a quarter cup), but it ended up working out just fine. Mine was a little on the soft side, but I find that this homemade stuff gets pretty hard in the freezer, so hopefully this can actually hold up. You can add a little more water to the recipe if this is a big concern. I garnished the dessert with the kumquats that had been sitting in the bottom of the vodka these past four weeks.tastes good

Kumquat Vodka Sorbet (serves six as a dessert, 12 if it’s used as a small intermezzo)

1½ cups water
about two fistfuls of kumquats (approx. quarter pound)
1/3 cup of kumquat infused vodka, chilled in freezer
1 cup of kumquat flavored simple syrup

Pour a half cup of water in a food processor with the kumquats. Process for about 30 seconds, or until the mixture is a liquid. Pour contents through a strainer into a bowl. Mix in the remaining water and the syrup in until blended. Churn this mixture in an ice cream maker until it’s a slush, and then add the chilled vodka. Continue churning until thick. Place the sorbet in a separate bowl and place in freezer if not solid enough.

If you don’t have kumquat infused vodka or kumquat-flavored simple syrup (and you probably don’t), just throw in a couple extra fistfuls of kumquats. This should easily serve as a supplement.

2 Responses to Kumquats Revisited

  1. […] At least when it comes to cooking. Whether it’s the theatrics of flambéing a dish or for the purposes of sorbet making, alcohol is an important part of every kitchen. And not just hard liquor like rum or Vodka. I’ve […]

  2. Moranna says:

    My life, but this sounds good! Hope you don’t mind if I borrow your recipe – I really must have a go!

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