February 6, 2012
Blood Orange Sorbet
Using the appropriate amount of sugar, place it in a saucepan and add just enough juice to saturate the sugar. Cook over medium heat until the sugar has dissolved.
When cold, add the mixture to your ice cream maker and follow the manufacturers instructions for processing times.
I found this recipe here from David Lebovitz. I recommend going to the link and checking out his other suggestions and tips for these oranges.
Juice the oranges and measure the juice.
For each 1 cup of juice you'll need about 1/4 cup of sugar. I used 2 cups of juice and used 1/2 cup of sugar.
Use a small non-reactive sauce pan. Pour in the sugar and just enough juice to saturate the sugar. Cook over medium to medium low heat until the sugar has dissolved.
Pour the sugar/juice mixture in with the remaining juice and bring back to room temperature, then chill it in the refrigerator.
When cold, process in your ice cream maker using your manufacturer's instructions.