Photography: James Moffatt / Styling: Steve Pearce
When the mercury soars, what better way to cool down than with a cup of citrus sorbet? This recipe shows a genius way to present them to guests – in mini citrus cups. You simply cut the citrus in half, scoop out the fruit and pith, fill with your favourite sorbet – lemon, raspberry and grapefruit were used in this recipe – and pop in the freezer. Then when friends and family come over, you have a simple and elegant dessert to serve.
For more frozen dessert ideas, try these cassata ice-cream sandwiches, this caramel nut ice-cream cake or even make your own vanilla ice-cream.
Ingredients
Method
Cut the grapefruits, orange and lemon in half and, using a large spoon, go around the inside of the peel and remove the fruit from the white pith (it should peel away).
Peel away any remaining white pith so that all you’re left with is just the rind. Fill each half with the sorbet of your choice. Smooth the top and freeze for 4 hours, or overnight, until firm.
To serve, using a sharp hot knife, lay fruit cups cut side down. Cut in half to create quarters or serve halves with a spoon.
Tip
Juice the fruit you scoop from the fruit, or finely chop and serve scattered on top of each sorbet cup.
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