Blood Orange Sorbet
My husband and I got some blood oranges last week at the Farmers Market - a little too many - so decided to try out a simple recipe I found on Epicurious for blood orange sorbet. Your hands may look like you just murdered someone when you are preparing this recipe, but it will definitely be worth it once you taste it.
- 4 pounds of blood oranges
- 1 1/4 cups of water
- 3/4 cup of sugar
First, finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups of water, sugar, and 1 1/2 tablespoons of orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
Next, cut all peel and pith off of the oranges. Working over a bowl to catch any juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; puree until smooth, about 30 seconds. Measure 2 1/3 cups orange puree and mix into orange syrup.
Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors. Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze.