Orange Sorbet
If you can't get blood oranges, this sorbet works very well with regular oranges, tangerines, or even grapefruit juice. Be sure to use freshly-squeezed juice for best results!
If you want to add Champagne or sparkling wine, about 2 tablespoons per cup (250ml) is about right. A bit of wine will improve the consistency for the sorbet, which tend to freeze quite hard. If you leave it in the freezer and it gets too hard, let it soften at room temperature 5 to 10 minutes before serving. You can read my other Tips on Making Homemade Ice Cream Softer.
And if you can bear to toss the peels away, they can be candied and just a few rinds will reward you with enough candied peels to last you months and months. I have a recipe to make those in my book, Ready for Dessert if you want to give them a try.
Ingredients
- 3 cups (700ml) blood orange or regular orange juice, freshly squeezed juice
- 3/4 cup (150g) sugar
Instructions
- In a small nonreactive saucepan mix 1 cup (250ml) juice with sugar.
- Stir over low heat until the sugar is dissolved.
- Scrape the dissolved sugar and orange juice into the remaining 2 cups of blood orange juice.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's directions.
Notes
- Serving: This sorbet is terrific served shortly after serving and since it's natural, and there are no stabilizers or invert sugar (such as corn syrup), it will freeze harder than other sorbets if kept in the freezer. You may want to remove it from the freezer 5 to 10 minutes before scooping if it's too hard. You can also melt it down and rechurn it in your ice cream machine.