- 3/4 pound of organic Nagami kumquats
- 2 cups water for boiling kumquats
- 2 cups water to make
- 2 cups sugar
- ½ cup crystallized ginger
- 1 teaspoon ginger root, freshly grated
- Rinse the kumquats under running cold water. Cut each kumquat in half and flick out the seeds. Put the seeded fruit in a medium sized saucepan. Add two cups of water to cover the kumquats completely and bring to a boil on a medium flame. Once the water boils, keep an eye on the fruit and when it becomes translucent, you’re done.
- Process the kumquats in Cuinsart to a smooth puree.
- Stirring, bring 2 cups of water 2 cups of sugar and the ginger to a boil. Remove the syrup from the flame and pass the syrup through a sieve to collect the ginger bits. Keep the ginger aside.
- Put the syrup in a glass bow and chill in an ice water bath. Stir in the kumquat puree and allow to cool to room temperature. This will take about 30-40 minutes. Pass the mixture through a sieve and with a large spoon press the pulp against the sieve to extract as much of the fruit as possible.
- Chill the syrup in the freezer for another 45 minutes before adding it into the ice cream maker. Follow the instructions that came with your ice cream maker. Carefully drop the ginger bits, a few at a time during the last five minutes of churning. The sorbet is done when it is frozen and gets a light milky orange-yellow color. Transfer to a clean freezer-proof storage container and freeze for at least another 1 to 2 hours before serving. Serve a scoop or two of the sorbet with fresh chocolate-mint leaves.