Back to recipes
Food recipes

Blood Orange Sorbet

Blood Orange Sorbet Ingredients: orange juice, raw water, bottled, generic sugars, granulated Directions: Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2...

Blood Orange Sorbet

Ingredients:
orange juice, raw
water, bottled, generic
sugars, granulated

Directions:
Finely grate enough peel from oranges to measure 1 1/2 tablespoons.
Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan.
Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
Cut all peel and pith from oranges.
Working over bowl to catch 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 (reserve any remaining puree for another use).
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.
(Can be made 2 days ahead.)