Ingredients with Measurements:
- 4 cups fresh blood orange juice (about 8-10 oranges)
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. In a medium saucepan, combine sugar and water. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Remove from heat and let cool to room temperature.
2. In a large bowl, combine blood orange juice, lemon juice, and cooled sugar syrup. Stir well to combine.
3. Pour mixture through a fine mesh strainer to remove any pulp or seeds.
4. Chill mixture in the refrigerator for at least 2 hours, or until completely cold.
5. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, until sorbet is thick and frozen.
6. Transfer sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Room temperature for sugar syrup
- Refrigerator temperature for chilling mixture
- Ice cream maker temperature for churning sorbet
- Freezer temperature for freezing sorbet
Serving size:
- Makes about 1 quart of sorbet
- Serves 6-8 people
Nutritional information:
- Calories: 160 per serving
- Fat: 0g
- Carbohydrates: 41g
- Protein: 0g
- Sodium: 0mg
- Fiber: 0g
- Sugar: 40g
Substitutions for ingredients:
- Regular orange juice can be used instead of blood orange juice, but the flavor will be different.
- Honey or agave syrup can be used instead of granulated sugar.
Variations:
- Add a splash of vodka or tequila to the mixture before churning for a boozy twist.
- Top sorbet with fresh berries or mint leaves for added flavor and texture.
Tips and Tricks:
- For the best flavor, use fresh blood oranges.
- Make sure to strain the mixture before churning to remove any pulp or seeds.
- If sorbet is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Storage Instructions:
- Sorbet can be stored in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
- Sorbet does not need to be reheated.
Presentation Ideas:
- Serve sorbet in a chilled glass or bowl.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
Pairings:
- Serve sorbet as a refreshing dessert after a heavy meal.
- Pair with a glass of sparkling wine or champagne.
Suggested Side Dishes:
- Sorbet is a dessert and does not require a side dish.
Troubleshooting Advice:
- If sorbet is too soft after churning, freeze for an additional hour or two.
- If sorbet is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Food Safety Advice:
- Make sure to wash hands and all equipment before preparing sorbet.
- Store sorbet in a freezer-safe container to prevent freezer burn.
Food History:
- Sorbet is a frozen dessert that originated in ancient Persia and was brought to Italy by Marco Polo.
Flavor Profiles:
- Blood orange sorbet is sweet, tangy, and refreshing.
Serving Suggestions:
- Serve sorbet as a dessert after a meal or as a palate cleanser between courses.
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Region: Italian