Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Loquat lemon mint sorbet
May 31, 2009 at 1:00 am | Tags: ice cream, lemon, loquat, mint, parve, sorbet, vegan
It seems there’s quite a demand for a loquat sorbet recipe. I’ve actually been planning to make one for a while, but a request from a reader in Malta (echoed by others in Israel) told me that now’s the time — after all, the season’s almost over. So, as the weather becomes warmer, what better way to serve our last loquats than frozen into a smooth sorbet with mint and lemon?
This sorbet is better when not frozen too hard — it was good (albeit somewhat slushy) straight out of my ice cream maker, as well as 15 minutes after it came out of the freezer the following day. If you don’t have an ice cream maker, you can probably get a similar result by peeling and seeding the loquats, freezing them until solid, and then blending them with the rest of the ingredients in the food processor.
You’ll want to vary the quantity of sugar based on how sweet your loquats are. Mine were purchased, not home-picked (sadly), and they were very sweet — nearly over-ripe — and also quite hard to peel, even after being dunked in boiling water. On the other hand, I’ve had home-picked loquats that were tart, with thick rubbery peels that came off with little resistance.
You can find more of my loquat recipes here.
For about 1/2 liter of sorbet:
500 grams peeled and pitted loquats (about 750-800 grams with peels and pits)
Juice and zest of 2 lemons
2 tablespoons sugar, give or take
1 tablespoon loosely packed mint leaves (about 5 grams)
Peel and pit the loquats. If the peels don’t come off easily, dunk the loquats in boiling water for a few minutes, and then try peeling.
If you’re not using an ice cream maker, put the cleaned loquats into the freezer and freeze until solid.
Finely chop the mint leaves.
Blend the loquats with the mint, lemon juice and zest (the zest adds texture; leave it out if you want a smoother sorbet) in a food processor. If your loquats were not frozen, put the mixture into an ice cream maker for about 1/2 hour, until frozen.
Let the mixture harden a bit in the freezer.
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hi,thankyou for the recipe which was sooo easy and yet so surprisingly refreshing. i would have never ever imagined to include fresh mint.thanks again. paulina
Comment by pauline degaetano — June 2, 2009 #
Alright, I promise that this is the last of my little comment blitz. This recipe made me so curious that I did a Google image search on loquats. Do you know that I’ve never even seen one before? And we call Toronto a multicultural city. Pish, tosh!!!
Comment by Choosy Beggar Tina — June 10, 2009 #
Hey, comments are always welcome. Loquats are more of a warm-weather fruit, and since they don’t keep too long once picked, I guess they don’t make it that far north … I’ve had a few people tell me they haven’t ever seen them.
Here, however, during loquat season, every second tree is bursting with the damn things. When it rains, it pours.
Comment by Liz — June 10, 2009 #