{"id":81877,"date":"2025-02-11T12:25:14","date_gmt":"2025-02-11T12:25:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/lemon-grapefruit-and-wild-fennel-sorbet\/"},"modified":"2025-02-11T12:25:14","modified_gmt":"2025-02-11T12:25:14","slug":"lemon-grapefruit-and-wild-fennel-sorbet","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=81877","title":{"rendered":"Lemon, grapefruit and wild fennel sorbet"},"content":{"rendered":"


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Refreshing sorbet with citrus and wild fennel. The sorbet was so good at the end of a meal on a warm day. The wild fennel adds a really nice flavour with the citrus. I have also added a lemon and elderflower sorbet recipe i made a few years ago at the bottom of the post.<\/p>\n

I picked some wild fennel fronds to create this recipe, but if you are able to buy fennel with the greens still attached you can use that.<\/p>\n

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Sorbet is so easy to make if you have a ice cream machine<\/a>, but you can freeze it in a shallow pan and then break it up and blitz it in a food processor if not. It might not have the same smooth texture that way, but its still delicious.<\/p>\n

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The tangy citrus flavours hit you first and then it finishes with the aniseed like notes from the fennel.<\/p>\n

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It is fun to serve it in hollowed out lemons like they do it parts of italy.<\/p>\n

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Lemon, grapefruit and wild fennel sorbet<\/h2>\n

Recipe by twiggstiudios<\/span>Course: Dessert<\/mark><\/span><\/p>\n<\/div>\n<\/div>\n

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zesty sorbet that is really refreshing after meals<\/p>\n

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Ingredients<\/h3>\n
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    50g wild fennel fronds (a large bunch use the stalks too) (start with 30g and taste and add more if you wish)<\/span><\/p>\n<\/li>\n

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    3 large strips of grapefruit peel (use a vegetable peeler and ensure there is no pith)<\/span><\/p>\n<\/li>\n

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    1 tsp fennel seeds lightly bashed<\/span><\/p>\n<\/li>\n

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    350g water<\/span><\/p>\n<\/li>\n

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    245g caster sugar\u00a0<\/span><\/p>\n<\/li>\n

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    1 tbsp runny honey\u00a0<\/span><\/p>\n<\/li>\n

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    Juice from 2 very large pink grapefruits and 2 large lemons (or more as needed) to make\u00a0\u00a0up 300ml of juice\u00a0<\/span><\/p>\n<\/li>\n

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    1 or two tbsp limoncello or gin to taste (optional)\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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    Directions<\/h3>\n
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    • Add the water, sugar chopped wild fennel fonds, fennel seeds and honey in a pan and bring to the boil and let simmer for 5 minutes.\u00a0
      Remove from the heat and allow to cool and infuse.\u00a0<\/li>\n
    • Add the juice of the pink grapefruits and lemons and mix. remove the peel.\u00a0
      Taste the mixture, I found I wanted more fennel flavour because I love it. So I added the mixture in a blender and pulsed it a few times to break up the fennel fronds.\u00a0
      Strain the mixture and chill.\u00a0<\/li>\n
    • Add the limoncello or gin (alcohol helps it from freezing too solid, I would suggest one to two tbsp. but it\u2019s optional). Then Churn in an ice cream machine. Freeze until ready to serve.\u00a0<\/li>\n
    • I served it in some hollowed out lemon shells<\/li>\n<\/ul>\n<\/div>\n<\/div>\n