Feasting at Home : Cup of Sunshine

February 28, 2013

Cup of Sunshine




Dreaming of sunshine? February and March can be downright depressing in the Northwest. We can go weeks without seeing a lick of sun. When it does make its brief appearance, all seems right in the world. We are emotionally recalibrated, set back on track. 

Citrus has this same effect. Its bright flavor and aroma perk us up on dismal days. Citrus fruits are in peak season during the winter months, and I believe this is for a reason. We need them, like we need the sun. Brian and I  keep a large bowl of oranges, meyer lemons, grapefruit, tangerines right on the counter in plain view. This reminds us to partake often, using them for fresh juices, snacks, cooking, delicious cocktails and my favorite...fresh sorbet. 

I once asked my friend Teresa, about her favorite food memory . I will always remember how she described eating a bowl of blood orange sorbet, vividly remembering every detail, like she was still there.  Somehow the simple joy of it, sank deeply into her and made a lasting impression. 

Every time I see a blood orange, I think of Teresa, eating her sorbet. I feel a little bit of her joy. And I am reminded by her story, to let myself soak up the happiness in the moment, even if it's just a little thing, even if it's fleeting, or even if rest of my life is chaotic or in disorder. Sometimes, we deny ourselves this luxury, telling ourselves, I will only be happy when....certain conditions are met. 

And of course, the conditions will never be met, because we are constantly coming up with new ones, aren't we? We are so clever. 


Be happy for this moment. This moment is your life.
Omar Khayyam





To make sorbet, you only need two ingredients. Fresh juice and sugar (or honey, agave or brown rice syrup).

Think of the sugar, not only as a sweetener, but as what gives sorbet a better texture. It keeps sorbet from freezing too hard. Without it, sorbet would be rock hard, like an ice block, virtually un-scoop-able. 
If you really want to do a sugar free version, plan on eating it immediately out of the ice cream maker. This will work fine, but if you store it in the freezer, you'll end up with a giant ice cube.

Adding a splash of alcohol, like white wine or champagne, also improves consistency, because alcohol does not freeze.




Here is a basic recipe that I follow.  It makes perfect sorbet, one that is scoop-able.

Using this basic recipe, you can make your own variations. Meyer lemon, Grapefruit, Lime Coconut Basil, Tangerine..... or what ever sounds good to you. 



Sorbet is best consumed a few hours after it is made.
But if you do freeze it for several days, make sure to let it sit outside the freezer for 10 minutes before using an ice cream scoop on it.

If you are in the market for an icecream maker, I really like ours.   My sister-in-law, Shelley, gave it it to us, and we've gotten a lot a of use out of it. It works great and it comes in many cute colors.

And just so you know, you absolutely can make sorbet without using an icecream maker. Just place it strait in freezer covered in saran wrap.  Once frozen through, 8 hours, let it sit out 10 minutes before trying to scoop it. The consistancy will not be as good, but it will still taste amazing. So don't let the lack of an icecream maker stop you. 






















Blood Orange Sorbet




print recipe


Blood Orange Sorbet Recipe
Any easy blood orange sorbet recipe

Ingredients:

Citrus Juice - 2 Cups
Sugar - 1/2 Cup
Instructions:
Juice your blood oranges ( or any other citrus) then measure the amount of juice you end up with. For each 1 cup of  fresh juice, figure 1/4 cup of granulated sugar to be added.

If you would rather use honey or agave use 3/4 the amount of sugar you would need. (For example : 4 cups Juice = add 1 cup sugar or 3/4 C honey) 


Think of the sugar, not just as a sweetener, but as what gives sorbet a better texture. 
Without it,  sorbet would be rock hard,like an ice block, virtually un-scoop-able. 
If you really want to do a sugar free version, plan on eating it immediately out of the ice cream maker. This will work fine, but if you store it in the freezer, you'll end up with a giant ice cube.

Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is dissolved. Stir the sugar back into the reserved blood orange juice. 
Sometimes I add a splash of white wine or champagne. to improve texture. This is optional.
Chill thoroughly, then freeze in your icecream maker. Best eaten immediately. If you don't have an  ice cream maker, just place it strait in the freezer covered in saran wrap.  Once frozen through, about 6 hours, let it sit out 10 minutes before trying to scoop it. The texture will not be as good, but it will still taste amazing. So don't let the lack of an ice cream maker stop you.

Enjoy it!











6 comments :

  1. The oranges in Florida are So good right now. I will definitely try this. Thanks!

    ReplyDelete
  2. The colors! Amazing photos.. and looks absolutely yummy and refreshing! I am longing for summer so badly, I feel like making this, putting on a romper and turning the heat up in my condo! Awesome post (as usual). :)

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  4. I love the color of that sorbet! I'm in Mississippi and you can just start to feel spring creeping in the air. Then a cold spell comes in and drop the temp to freezing! I am so ready for warmer weather!

    ReplyDelete
  5. Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

    ReplyDelete
  6. I love how you used a French onion soup bowl for the sorbet! Blood oranges are my favorite...so good to have them ice cold!

    ReplyDelete

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