Blood oranges are in season and since it is a short one, I can’t resist buying them. They are wonderful eaten as is, in fruit salads or on a bed of greens. They are not as acidic as regular oranges and their sweet juice makes wonderful cocktails. I love them as a soda : Orangina Rouge and the Sanpellegrino Aranciata Rossa being two of my favorites. Trying them as a sherbet was even better! The dramatic red of the juice turned into a beautiful pink frozen dessert so light and refreshing, the perfect ending to our Sunday meal.
BLOOD ORANGE SHERBET
- 2 cup sugar
- 2 cup water
- 1 1/2 blood orange juice (from about 10 to 12 oranges) cold
- 1/2 cup heavy cream
In a medium saucepan mix the sugar and water. Bring to a boil and simmer for 3 to 5 minutes, making sure the sugar is totally dissolved. You will have what is called a simple syrup. Cool to room temperature and refrigerate until cold (about a hour).
In a large measuring cup with a spout, mix the cold syrup, juice and heavy cream. Pour into an ice cream maker and process according to the manuel ‘s instructions.
Once processed, transfer the sherbet into a freezer safe container and freeze for about 6 hours or overnight . When ready, just scoop and eat. The sherbet will keep in the freezer for about a week.
NOTE: you can make the recipe without the heavy cream, you will then have a sorbet as sherbet usually has dairy and sorbet is fruit juice or puree with simple syrup. I just like that creamsicle taste and feel, thus the heavy cream.
From my kitchen to yours,