Blood Orange SorbetIngredients:
3 cups freshly squeezed blood orange juice
1/4 cup freshly squeezed lemon juice
3/4 cup sugar
1 TBS blood orange zest
optional: 1 blood orange, sliced into thin half moons, to garnish
Directions:
Combine all ingredients and stir until sugar is completely dissolved. Taste the mixture to check for balance of sweetness and acidity, adjusting if necessary by adding a pinch more sugar or a squeeze more lemon. Freeze according to your ice cream maker’s instructions. Alternately, pour into a shallow plastic container and place in freezer until nearly frozen. Break up in chunks and process in the blender until fluffy. Put back in the freezer and repeat process once. With either method, the sorbet will need about 1-2 hours in the freezer to set up after processing, so this is a good make-ahead dish.
