Cilantro haters, look away now. Also, unfriend me now because I seriously don’t understand people who don’t love cilantro. I am unabashedly in love with cilantro. I buy a bunch every week, along with scallions and limes. They are my go-to flavors. I love fresh ginger, too. Ok at this point, it would be easier to tell you about what I don’t buy each week rather than what I do (eggplants and tomatoes in plastic).
I first had an orange coriander sorbet at a champagne bar in Chicago (I think it was Pops?), and I fell in love with it. I scrawled it down on my inspirational / good God! life-is-worth-living list in my pocket notebook. That was months ago, and I never quite knew if the reason I thought it was so amazing was the copious amounts of champagne consumed beforehand. I am a bubbles girl at heart, and a glass in front of me instantly turns my outlook towards the rosy. And the way champagne makes me smile, well, I don’t know of anything else that can make me smile that way.
Long story. So, I’ve been meaning to make something sweet with coriander for a long time now.
If you’re not familiar with coriander, it’s the seed of the cilantro plant. It doesn’t taste exactly like cilantro, however. Tex-Mex food runs through my veins, so I can confidently tell you that coriander tastes like something green and verdant, albeit smoky. And just before the smokiness takes over your palate and it starts to taste like cumin, BAM, the green fresh flavor hits you. It’s magical. Try it.
So, the vodka? Let’s give that a fair shake: Sorbets can get icy and hard when they’re homemade. I employed my frozen margarita knowledge (a weak frozen marg will freeze solid because it lacks alcohol), so I stirred in just 1 tablespoon of the hard stuff. If you’re serving this to little ones, use corn syrup.
However, if you eat this the same day it’s made, well, none of this is your problem. The sorbet won’t turn icy for a day or two. I just finished the last of my batch of sorbet up this morning on day 5 with a scoop of plain yogurt on top. Still good.
- 3 cups fresh tangerine juice
- 2 tablespoons fresh lime juice
- 3/4 cup sugar
- 1 tablespoon vodka (or corn syrup)
- 1/2 teaspoon (heaping) ground coriander
- In a large bowl, combine all ingredients, whisking very well to dissolve the coriander.
- Pour into your ice cream maker, and freeze according to the manufacturer's directions.
- Scrape the mixture into a freezer-safe container and freeze for at least 4 hours to firm up.
- Will keep for 1 week in freezer.
Recipe adapted from Simply Recipes.