Ice cream is somewhat of a problem for me. In the winter, I crave the super creamy, bitter coffee flavors with chunks of chocolate, but the summer leads me to lighter, more subtle ones. Therein lies the inspiration for a light-as-air, delicately-flavored, slightly floral melon-orange blossom gelato. Orange blossom is a flavor that is found throughout Middle Eastern foods, particularly the desserts. That said, it can be found in Mediterranean cuisine as well as French – it’s often used to flavor madeleines. The water is distilled from the blossoms of the sour orange tree, which is also known as the bitter orange or Seville orange tree. Since it’s from the blossoms, the flavor is certainly more floral than fruity – quite exceptional, really.
Although I call this a gelato, it’s only because it’s lower in fat and lighter in texture than ice cream. It’s truly a cross between a sorbet and a gelato because of the high water content of the melons. It’s extraordinarily light – like a milky ice that melts when it hits your tongue spreading the soft melon flavor while the perfume of the orange blossom hits you at the end. One thing I’d like to say about orange blossom water – each brand is very different. The one I’m using now is a bit diluted, so, in this case (and, quite frankly, whenever a recipe calls for it), add a bit less and check for flavoring before adding more. The flavor can be a bit cloying in excess. Enjoy! —aliyaleekong
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