Oh, blood orange season! It comes and goes way too quickly, and I buy them by the bagful, never having any trouble using them up. My most favorite use for blood oranges is in vinaigrettes and as part of a perfect spring salad, but this time I decided that it was time to break out the ice cream maker, even though our dismal weather is not at all fit for anything cold. I did it anyway, hoping that my sorbet would make me feel like spring.
This sorbet was a perfect representation of blood oranges themselves, sweet and just slightly acidic, and full of ripe citrus flavors. It was kind of a pain to make because instead of just using the blood orange juice, this recipe required blanched zest and perfect little blood orange supremes, aka wedges cut away from the orange’s membranes. It was a long process, but I personally enjoy a good project in the kitchen, so it didn’t bother me. If you’re strapped for time, simply juice your oranges instead of cutting out each wedge.
Blood orange sorbet
Bon Appétit (Epicurious)
4 lbs blood oranges
1 1/2 t zest
1 1/4 C water
3/4 C sugar
Start by washing a couple of your oranges and zesting them. In a medium-sized pot, bring the water, zest and sugar to a slow boil, stirring occasionally, until zest is blanched and a syrup forms. Turn off heat and cover so the syrup will build in flavor.
Meanwhile, cut the top and bottom off of your oranges so that they stand upright, sparing as much flesh as possible. With a small sharp knife, cut from top to bottom in a rounded motion, removing all of the white pith from the oranges and again, leaving as much flesh as you can. Now take the orange in your hand and with the same knife, cut in between each membrane to release the orange supremes. Do this over your food processor so you catch any falling juice. Once all of the orange quarters are ready, blend on high for 2-3 minutes, adding the simple syrup. Place in an air-tight container in the fridge for a few hours so the flavors can come together. Then, make in your ice cream maker as per its instructions. I enjoyed this sorbet on its own, and also sandwiched it between two vanilla macaron cookies for an amazing ice cream sandwich!