April Purple :: Blood Orange Sorbet

I have been devouring blood oranges this spring.  Then I realized they were coming to the end of their season.  One way to make their season last a little longer is to squeeze out their juice and freeze it in cubes.  Or you can turn their juice into sorbet.  I would personally choose sorbet over juice any time.  Unless you add some champagne to that juice, then we're talking.  

I ice cream-ed my way through Molly Moon's ice cream book last summer but because we were past blood orange season when I started in on the book, I'd missed this recipe.  It's a fabulous sorbet that is bright, springy, and so good with a scoop of dark chocolate sorbet on the side.  

{Recipe courtesy Molly Moon Ice Cream}

2 cups fresh squeezed blood orange juice
1 tablespoon fresh squeezed lemon juice
1 cup sugar
1/4 cup cold water

Stir together orange and lemon juices and set aside.  Pour water and sugar together in a medium sauce pan and simmer until sugar is just dissolved.  Remove from heat and pour in juice mixture.  Stir to combine.  Let mixture cool completely in the refrigerator at least two hours.

Pour cold mixture into ice cream maker and process according to manufacturer's instructions.  When done, scoop into air tight container and place in the freezer to freeze it completely.

{P.S. The juice from the blood oranges is the most perfect color of purple.  The ice cream lightened a little bit.  Roll with me, it's purple enough.}

Alexandra HedinComment