I'm very happy when I start to see blood oranges show up in the market at this time of year. I love the deep magenta color. Today I'm sharing a recipe for my blood orange sorbet, but there are lots of ways to use them. They are great to make freshly squeezed juice, or a mimosa if you want to get fancy with that juice. For a different kind of salad, I like to lay slices of them on a plate and top with thinly sliced red onion, basil, olive oil, salt, and pepper. But, whether you use them in a recipe or eat them just as they are, I encourage you to look for some now. Once they're gone we won't see them again until next year, and you certainly don't want to miss out.
Blood Orange Sorbet
3 cups freshly squeezed blood orange juice (from about a dozen blood oranges)
3/4 cup plus 2 tablespoons granulated sugar
Combine the juice and all the sugar in a medium saucepan. Place over medium heat and stir until sugar disolves. Do not boil. Place in a container, cover and refrigerate until well chilled, at least 3 hours and up to 24 hours.
Process mixture in an ice cream maker according to the manufacturer's instructions. Place in an airtight container in the freezer to firm up for a few hours before serving.
Makes approximately 3 cups, serving 4.
Notes: Can be made up to three days ahead.
You're reminding me that we need to whip out our ice cream maker now that summer is here. Can you make this sorbet with other fruits? It seems too simple!
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