Blood Orange Sorbet

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Ice cream is nice but nothing is more refreshing on a hot summer day than a scoop of sorbet. While ice creams, sherbets and frozen yogurts contain cream or milk, sorbets are simply an icy combination of fruit, water and sugar. It is so simple yet so good.

This blood orange sorbet comes from Epicurious and is tangy and not overly sweet. (If you don’t have blood oranges, substitute navel oranges).It is truly refreshing and is one of my favorite endings to a summer meal. Alternatively, I’ve also served a small scoop of it as the palate cleansing course of a larger meal. And of course it is great to eat as a mid-afternoon pick me up. Really, it is good at any time.

BLOOD ORANGE SORBET

4 pounds blood oranges or other oranges
1 1/4 cups water
3/4 cup sugar

  • Finely grate enough peel from oranges to measure 1 1/2 tablespoons.
  • Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan.
  • Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
  • Cut all of the peel and pith from the oranges.Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds.
  • Transfer orange mixture to processor; puree until smooth, about 30 seconds.
  • Measure 2 1/3 cups of orange puree and mix into orange syrup.
  • Cover the orange mixture and refrigerate for at least 6 hours or up to overnight.
  • Process the orange mixture in ice cream maker according to manufacturer’s instructions.
  • Transfer to container; cover and freeze.

Yields 2 pints

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