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Palate-Cleansing Citrus Sorbet Appetizers

This is an interesting appetizer, and is particularly good served when you want to cleanse the palate. You could even serve it between the main appetizer and the entrée, to get rid of lingering flavors from the appetizer so people are ready for the entrée. If you have served a strong-tasting seafood dish first, for example, serve some sorbet before bringing out your next course so the fish flavor is removed from the mouth.

Although sorbet can also be served as a dessert, it is light enough to serve as an appetizer and homemade sorbet is not only easy to make, but it tastes wonderful too. This is a make-ahead appetizer which you can prepare in the morning and leave in the freezer. Take it out about 15 minutes before serving, else it will be very difficult to scoop out of the fruit. We are using oranges and lemons here to make the sorbet, filling the oranges with orange sorbet and the lemons with lime sorbet, so you get all those wonderful citrus flavors.

Either serve some people lemon and some orange, or give people one of each. You can also fill orange and lemon halves if you want to give people a taste of each without completely filling them up before the entrée comes out! This is a popular dessert in restaurants but those are usually made in factories, lacking the charm of homemade ones. We are using sweetened condensed milk, citrus juice (fresh is best of course) and the fruits to prepare this sorbet. That is all you need to make them. Serve garnished with some fresh lemon leaves or bay leaves if you like or a sprig of another kind of herb for a pretty presentation. If you usually buy sorbet, try making your own. This recipe is really simple. Try using limes instead of lemons if you want.

Triple Citrus Sorbet Heaven
Summary: Serve these little sorbets between a fish appetizer and meat entrée to cleanse the palate, freshening the mouth for the next course. The citrus flavor in these is wonderful.
Cuisine: American
Recipe type: Appetizer
Serves: 4
Prep time: 
Total time: 
  • 3½ fl oz sweetened condensed milk
  • 6 fl oz fresh orange juice
  • 6 fl oz fresh lime juice
  • 2 oranges
  • 2 lemons
  • 4 teaspoons fresh lemon juice
  • Lemon leaves or bay leaves, for garnish (optional)
  1. Cut the tops off the lemons and oranges and use a spoon to remove the fruit flesh.
  2. Combine half the milk with the orange juice and half with the lime juice.
  3. Divide the lemon juice between both mixtures.
  4. Now pour the orange mixture into the orange shells.
  5. Pour the lime mixture into the lemon shells.
  6. Replace the tops.
  7. Freeze for 5 hours or until set.
  8. Serve garnished with some leaves or herb sprigs if you like.

Photo Description:

Versatile enough to be an appetizer or dessert, these homemade citrus sorbets served in fruit shells are a treat for the belly as well as the eyes. Served between a bold-tasting seafood course and a meat course, these appetizers do the job of cleansing the palate, preparing it for the flavors in the next course of your meal. These can be made ahead and we are using sweetened condensed milk and fruit juices to make them, then garnishing the plate with lemon leaves if they came with the lemons or swapping them for bay leaves to add another fresh color to the plate.

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