Honeybell Sherbet

Monday, February 1, 2010

honeybell-sherbet-9

Believe it or not, the temperatures around here have been creeping up into the 70’s the past several days.  That sure is a far cry from the arctic blasts we were getting a mere few weeks ago!  Who knows how long it will last, though.  One thing I’ve learned about living in Florida is that our Winter weather can be unpredictable.  It could be 80 degrees one day and 50 the next.  While I had a window of opportunity, I hauled out my ice cream machine to make this light and refreshing Honeybell Sherbet.

What are Honeybells?  I’m glad you asked! 

Tangerines

A Honeybell is a specific hybrid citrus fruit that is made by crossing the “Duncan” grapefruit and the “Darcy” tangerine, (a mandarin orange). It was developed in Florida by the United States Department of Agriculture in the early twentieth century. The Honeybell combines the sweetness of the mandarin with the tart flavors of the grapefruit. It has a vibrant red-orange color and is only available from late December through February.  You may be familiar with this fruit by its original name, “Minneola”.  The name was changed as a marketing gimmick designed to persuade more people to try them, particularly tourists.  I suppose Honeybell does sound a bit more glamorous than Minneola does.  And, they are kinda, sorta bell-shaped.  Whatever.  One thing they definitely are is exceptionally sweet and juicy – perfect for granite, sorbets and sherbets. read more >>

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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