blood orange sorbet
24 Wednesday Apr 2013
It pays to go to the gym. I get more than exercise there! Rex just happens to work at the Renaissance ClubSport Aliso Viejo, my glorious gym. He brought me a giant box of blood oranges from his Dad’s orchard! What a treat! The first thing I had to make was the blood orange sorbet from my Molly Moon’s Homemade Ice Cream book. It’s very refreshing. I did tweak the recipe ever so slightly by adding an invert sugar. This helps to create a smoother texture and softer mouth feel by preventing the sorbet from forming large ice crystals. I used Johnny Iuzzini’s recipe from Dessert Fourplay. I also used the organic sugar for a slightly different taste.
Blood Orange Sorbet
- 1/4 cup water 1 cup organic sugar (I use Trader Joe’s brand)
- 2 cups blood orange juice (from 6-8 oranges, or more if they’re small)
- 1 tablespoon invert sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 1/4 cups sugar
- 1 cup less 1 tablespoon water
- 2 teaspoons fresh lemon juice
To make the blood orange sorbet: Combine the water and sugars in a small saucepan. Over medium heat, bring to a boil, whisking to dissolve the sugar, then remove from heat. Stir in the blood orange juice and lemon juice.
Place mixture in a ziplock bag, and then in an ice bath just like we did for the strawberry ice cream. Let chill for 30 minutes. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions. It takes about 20 minutes in my machine. The consistency should be like a smoothie: frozen enough to be barely pourable. If you churn beyond this point the sorbet will have incorporated too much air and will become fluffy and crumbly. Transfer the sorbet to a container, place a piece of parchment directly on the top of the sorbet, cover and freeze until firm, about 4 hours.
To make the invert sugar: Combine sugar, water and lemon juice in a small saucepan. Bring almost to a boil over high heat, then reduce heat to maintain an active simmer for 30 minutes. Place in a heat-proof jar and let cool completely before using. Store in the refrigerator. The finished product should be very thick and the flavor should have no hint of acidity from the lemon juice.
Just wait until you see what else I did with these beautiful blood oranges! Thank you, Rex! You’re the best!