blood-orange-sorbet-with-candied-orange-peel

Ingredients

2 cups freshly squeezed blood oranges (507 grams)
1/2 cup cane sugar (100 grams)
Back to Organic Lemon Twist Himalayan

This Blood Orange sorbet is made with freshly squeezed Blood Orange juice, a little cane sugar and Lemon Twist Himalayan to balance the tartness in the citrus. It is a simple, healthy and beautiful dessert you can make this Valentine’s Day or any other time to cheer you up on a dreary winter day.

Blood oranges contain more vitamin C than regular oranges and have a brilliant ruby red color that deepens when at maturity. The stunning red flesh naturally occurs in the citrus due to the anthocyanins which is an antioxidant that removes free radicals from the body, can lower bad cholesterol, strengthen the blood vessels and reduce the risk of cancer. Look for blood oranges with the richest red color for more anthocyanins.

There are two varieties of Blood Oranges found in the States: the Moro and the Tarocco. The Moro is available in the beginning of blood orange season and has a reddish blush on the peel making it more appealing in the store. It’s flavor is more tart than the Tarocco which is known for its berry like, sweet flavor. Unfortunately, the Tarocco matures after Valentine’s Day in the states but there are plenty Moro in the stores now. Look for oranges that feel heavy for their size to yield the most juice.

If you know of an importer of organically grown Tarocco blood oranges, please let me know. The Blood Oranges from Italy are suppose to be sweeter.

My kids love this sorbet so I have not added any wine to this sorbet yet. You may add 4 tablespoons of Champagne, white wine or Riesling to create a creamier, silky texture. Alcohol does not freeze which eliminates some ice crystals. Remember the alcohol does not fully cook out so avoid adding it if minors will be indulging. Let me know what you think tastes best.

Directions

1) Squeeze the Juice- Slice the oranges in half and squeeze the juice. Remove any seeds. (It is best to use oranges at room temperature which yield more juice than refrigerated ones.) Juice 2 cups.

2) Make the Simple Syrup and Chill- Add 1/2 cup of cane sugar and 1 cup of blood orange juice in a medium size sauce pan. Heat on low until the sugar dissolves. Pour the sugar syrup into the remaining 1 cup of blood orange juice and stir. Add wine if using. Let cool in the refrigerator for at least 1 hour.

3) Churn and Serve- Churn in the ice cream maker per the manufacturer instructions. I churn mine for about 25 minutes. Scoop into small bowls and sprinkle a 1/8 of a teaspoon of Back to Organic Lemon Twist or Margarita Himalayan Pink salt to balance and bring out the sweetness in the citrus. Serve with some candied orange peels. Enjoy.

Note: The sorbet is best enjoyed within several hours after being churned. If you are planning to freeze store this sorbet for later, then it is best to use a stabilizer to ensure freshness. Let the sorbet sit for 5 minutes before serving if you freeze the sorbet.