French poet, novelist and playwright, Victor Hugo, once wrote, “Winter is on my head, but eternal spring is in my heart”. I dote on this lovely sentiment, even though, reality feels more like a quote from Welsch poet, George Herbert who said, “Every mile, is two, in winter”. Cold and dark, winter is my fourth favorite season. If forced to cast a ballot, I’d vote winter off the island.
Well…okay, I take that back.
I adore, in particular, exactly two, things about winter. One: the peak of the citrus season. Two: dungeness crab, and more dungeness crab (but I’ll save that for another time). Back to the citrus. My parents sent us a gigantic crate of juice-filled oranges and grapefruits, from a grower in Texas they’ve been loyal customers to for years. It landed at our doorstep the day before Christmas, and our juicer has been working over-time ever since. Even a simple breakfast of toast and jam, feels like something special, when accompanied by a tall, handsome glass of freshly squeezed orange juice. But nothing, absolutely nothing, tops my love for satsumas. These miniature oranges, or mandarins, become the go-to snack around the house this time of year. The bite of each wedge is like a small burst of sunshine. A filled bowl, is quickly, an empty one.
For me, satsumas are perfect, just as they are. So, imagine my excitement when I discovered their perfection could be pushed upward, yet, another notch. Forget a burst of sunshine! When I had my first spoonful of this satsuma sorbet, a supernova literally exploded in my mouth. The operatic sweet-tart balancing act deserves a standing ovation, and with each spoonful, spring feels closer. Who ever said icy treats should only be enjoyed in the middle of July? (And who knew my affection for pineapple sorbet could be surpassed so soon)? As far as winter is concerned, I won’t cast my vote – just yet. She’s making a fierce comeback, and I suspect, Victor Hugo knew about this sorbet, long before I did.
SATSUMA SORBET, yields approximate 1 quart
Tweaked from Into the Vietnamese Kitchen, Andrea Nguyen
Dial back on the sugar for the simple syrup, if you enjoy things more tart than sweet. Likewise, you can leave the measurements as is, and stir in 3/4 of the simple syrup first. Taste, and then proceed to add the remainder, a bit at a time, until your desired sweetness is reached. Don’t forget to save a few satsuma peels, dry them in a cold oven for a few days, and once completely dried, pop them into a ziploc for future use.
Music Pairing: Aretha Franklin, Hello Sunshine
Ingredients
- 3/4 cup sugar
- 1 cup water
- 2 1/2 cups fresh satsuma juice (about 14-16 fruits, depending on size)
- 6 tbsp fresh lime juice
Method
To make simple syrup, whisk together sugar and water in a small saucepan. Place over medium heat and bring to a boil. Boil for about 30 seconds, or until sugar is dissolved and mixture is clear. Remove from heat and let cool completely.
Stir together simple syrup, satsuma juice, and lime juice. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a medium sized bowl. Cover with plastic wrap and refrigerate at least 24 hours to chill well and allow for flavors to develop.
Freeze mixture in an ice-cream maker according to manufacturer’s instructions. Eat right away if you like your sorbet on the softer side. For an icier treat, leave it in the freezer for 3-4 hours before serving.
I love winter, and I love eating ice-cream/sorbet in winter, am I crazy? Haha
You totally brightened my grey New England day …
xoxo
Citrus is my favorite part of winter. I always have golden/orange globes doing balancing acts in bowls from the dining room to the kitchen. Your Satsuma sorbet would be a perfect after dinner treat.
A delightful sorbet, mmmhhh!
Cheers,
Rosa
That looks amazing! I will have to try it out, now that I have an ice cream maker =)
Is a Satsuma a mandarin orange? Could you substitute orange and or grapefruit juice for the Satsuma juice?
liv – yes, satsumas, clementines and tangerines are all varieties of mandarin oranges. as long as it’s freshly squeezed, you can easily substitute the juice. however, that being said, the mandarins have a more distinct, sweet, and intense flavor than most regular oranges/grapefruit, which, in part, is what makes this sorbet stand out. yay! happy to hear about your new ice cream maker…mine changed my life. :)
Do I say this every time? Those photos! Such an eye you have! For someone who doesn’t really like orange, I do love satsumas. I eat my weight in them each winter. Making sorbet with them sounds truly wonderful.
This looks so summery! I want some heat and some of that gorgeous sorbet!
These look so delicious and I absolutely love the photos!
I love satsuma and now you’ve inspired me (and you do not know how hard that could be given how cold it is in SF) to make this sorbet. I can almost imagine how refreshing and delicious it is.
Thanks for sharing.
your pictures are spectacular! wow… i think i’ll have to make some this weekend!
Yum. It’s torturous to sit here and read about this. Looks like I need to haul out my ice cream maker from the basement.
I’m so happy I’ve discovered your blog! All of your pictures are masterpieces. So stylish and tasteful!
Citrus flavors are my favorite and it’s insanely hot in here, so you can count on me for making this delicious sorbet – yum!
Beautiful sorbet. I can almost taste it through your description and photos.
First of all, what a wonderful gift! I’ve really tried to utilize citrus more this winter, but I think I need to find a source like that and buy it in bulk. The sorbet looks delicious!
How amazing does this look. Can’t wait to try it!
You mix up winter and spring seamlessly. I love it.
This sweet little picture just brightened up my day.
That sorbet looks great even in the winter (though I have to say I’m a fan of winter, fall and spring, much more so than summer) I bet with all those different citrus fruits it tastes great!
Great post! That sorbet looks absolutely delicious! And yay for me not being the only person who likes sorbet in the winter! :)
BTW, I don’t know why I forget to keep adding you to my blogroll, but I do… I added you on, just now. :)
Perfect season for me to make sorbert but don’t think I can find these around….. not local anyway. I just love your photos! Perfecto!
I wished you lived closer. The sorbet is to die for. -Tien :)
Because my father always used ice and snow from our yard in our ice cream maker, we looked forward to winters and constantly nagged him to make his specialty: pineapple sherbet. It really was pineapple ice cream because he used cream in it. But was it ever good. And we tasted it so often it’s a wonder any was left to put in the freezer! We all took turns turning the handle.
So making sorbets in the winter would be fine with me! Your Satsume Sorbet is bright and happy and no doubt scrumptious! The perfect foil for a dark and snowy day.
So the crab mention made me just a teeny tiny bit homesick, but the sorbet shots completely made up for it. Especially the wee ones, with bright colored spoons. So sweet!
Molly
It’s really cold here but I could so eat a whole tub of this! I love the vibrant colours.
I loved your Victor Hugo quote — he was one of my favorite authors growing up, my favorite being The Hunchback of Notre Dame. I actually got excited about citrus season today! I got my weekly ads from local grocers and jumped up in glee at all the wonderful deals that were going on for oranges, grapefruits, etc. Beautiful pictures — I really enjoy the composition and the lighting is impeccable. Great job!!
This is absolutely wonderful. I always love sorbet but have never tried satsuma. This sorbet would brighten up any person. Gorgeous photos.
This sounds wonderful. As always, your photos are mouthwatering! It’s 6 am and I’m drooling!
just came across your blog, and my, is it beautiful! xo
mmm, such a unique and playful sorbet flavor!! Thank you for sharing :)
Nisrine
I really need to get an ice cream machine. I am clearly missing out.
Your photos are so inspiring, I can’t stop looking at them!
I love citrus this time of year too. My daily apple in the Fall, turns into sweet little oranges. This sorbet looks delicious and your photo’s are making me crave this right now!
Beautiful colours! Not citrus season for us here in australia but certainly sorbet season! May have to adapt the recipe for mango…
Sorbet in winter? Yay! I love citrus around the colder months too– so refreshing. The sorbet looks delicious–such beautiful color!
Yummy!!! even in winter sorbet is always good… i don’t think i can find Satsuma in florida but will try to see if i can substitute it with else… congrats on the nice pics! :)
Sigh. It’s hot here, so I could certainly do with some sorbet. Winter certainly isn’t the most popular kid on the block, but I love the cold crispness and love the fact my ice-cream doesn’t melt as quickly when I’m trying to eat it ;P
Looks gorgeous, so sunny and bright!
Beautiful blog. When you make satsuma sorbet again, I suggest a perfect summer-in-winter album to put on – Koop Islands, by Koop. Any of their other stuff is good too.
Your photos are absolutely wonderful-I love the bright orange colors. What a wonderful, delicious post :)
One day I’ll be bold enough to make a sorbet….till then, I’ll stop by yours *Mwah*
I am not quite sure how I missed this post but I am so glad I found it! So so lovely and I absolutely love the music pairing.
I am obsessed with winter citrus lately! Our farmers markets have been bursting with beautiful produce and this sorbet sounds like a fabulous way to use them.
Stopped by my local market today. They had honey tangerines and sweet lemons in addition to satsumas and limes. Did a little happy dance. I don’t have an ice cream freezer, but you can use this recipe for a granita instead. Just freeze it in a shallow pan for an hour til it’s partially frozen, scrape it with a fork, freeze for another hour, scrape again. The more you scrape, the finer the granules. It will be a wicked finish to the salmon I’m making for dinner.
Added bonus, after all the citrus squeezing, my hands smell wonderful.
G
It’s that photo of the satsuma’s.
I think it is wonderful that cold, grey, dark January gives us all these wonderful orange citrus fruits.
I adore sorbetto and all it’s icy granitaish relatives, I made lots of both last year but nothing was as pretty as yours.
I am so touched that you like my photos especially now I am really seeing yours, we live in quite differents worlds I think, but that is what makes the blog world so beautiful.
I am off to read about bread and butter and goats cheese and wish I had all three on a plate in front of me now.
Rachel
making bread is probably the most satisfying experience in the kitchen, and yours looks so wonderful, very bakery-professional!
Amelia from http://www.ztatsylife.com
This looks delicious! I will definitely make it this weekend. What uses would you have for the saved satsuma peels? I hate to waste food so I’d love to get as much out of the satsumas as I can, but I’m just not sure what I’d use them for. Thanks!
Yes indeed, Dungeness crab and citrus are the saving graces of wintertime. Your blog is gorgeous and the photography–well, I hope I’ll learn to get even a little closer to that good someday if I work really hard. It seems to be a part of who you are as a cook, pure poetry.