Blood Orange Sorbet

Blood oranges have been so tasty this year and I’ve had plenty around thanks to Sweet Tree Farms.  I have been trying them out in lots of different recipes, like my Blood Orange Mimosas, Natural Blood Orange Soda, and Blood Orange and Poppy Seed Spelt Muffins, but I knew I had to try this recipe when I spotted it here.  I made it to accompany the Flourless Chocolate Cake I posted earlier in the week, and they paired fabulously.

This recipe is simple to make if you have your own ice cream maker.  It really only calls for 2 ingredients, blood orange and sugar, since the juice and zest both come from the oranges and the wine is optional.  If you are not familiar with the taste of blood oranges I find them to taste like oranges with a berry twist, in fact this sorbet tasted a lot like a raspberry orange flavor, delicious!

Because of its beautiful pink hue this sorbet would make a perfect Valentine’s dessert for your sweetie!

 

Blood Orange Sorbet
3 c blood orange juice
3/4 c organic sugar (evaporated cane juice)
2 tsp white wine
zest of 1 blood orange

Juice the blood oranges and strain to remove any seeds or pulp.  For a 5lb bag of blood oranges I got a little over 2 cups so I filled out the rest with the juice of regular navel oranges.

In a small sauce pan over high heat quickly melt the sugar into 1 cup of the orange juice, while stirring.  When the sugar is dissolved remove it from the stove, mix with the rest of the ingredients and chill thoroughly (in the fridge for a few hours or freezer for at least 30 minutes.)

Once the mixture is chilled follow the instructions on your ice cream maker to prepare the sorbet, then further freeze in an air-tight container for at least 3-4 hours before serving.

Yields about 1 quart

 

Would go great with:

Comments

One Response to “Blood Orange Sorbet”
  1. Caitlin says:

    Looks amaze balls!

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