Bergamot Sorbet

I find this bergamot sorbet recipe to be “an upgrade” to the usual lemon sorbet we all know and love. The bergamot flavour brings a certain sophistication to the dessert, while the topping with champagne or Prosecco makes it perfect for the ending of a delicious meal.

Bergamot, often dubbed as the "prince of citrus," is a fragrant fruit that resembles a small, round lime or orange. It's primarily grown in the Mediterranean region, particularly in southern Italy. Known for its distinctive floral aroma with hints of lemon and bitter orange, bergamot is a prized ingredient in any kitchen.

I got the idea of making this when I tasted a tangerine-champagne combo in one of the restaurant in Zürich. I then discovered that bergamot was way more accessible these days than in the past and, being a huge fan of Earl Grey tea, I assumed it could only bring incredible flavour.

The key, as bergamot has a very strong scent, is to use 2/3 lemon, 1/3 bergamot. It brings a floral, earthy note, that enhances the sorbet and makes it oh so over the top.

Make sure you clean your citrus fruit well and, ideally, buy them organic to avoid them having been sprayed with pesticides, or waxed.

Should you not have bergamot, you can use lemons only or a combination of citrus fruit for surprising results.

This recipe is based on the one for lemon sorbet from David Lebovitz’s ice cream bible, The Perfect Scoop. I used less sugar as I prefer it a little tangier but the best advice is to taste your sorbet before freezing. You want it a little sweeter with a strong taste, as freezing will mute the flavours a little bit.

I use this ice cream machine which, in my opinion, is the best one on the market. Not having to freeze the bowl beforehand and be spontaneous in your ice cream making is a privilege I like to have in my life (affiliate link, this post is not sponsored).