Zest one orange and place the zest aside. Juice all the blood oranges (or any other citrus), enough to make 2 cups. Add lemon juice and 1/2 cup sugar.
Place this in a small saucepan, warming over medium heat, stirring frequently, until the sugar has dissolved. You dont want this hot, just warm enought to dissolve sugar.
Add a scant splash of white wine, champagne or orange liqueur ( which will improve the texture.) This is optional.
Chill thoroughly, then place in your ice cream maker or sorbet maker, churning until desired consistency.
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 10-15 minutes before trying to scoop it. The texture will not be quite as good as using an ice-cream maker, but it will still taste amazing.
- Calories: 289
Keywords: blood orange sorbet, blood orange sorbet recipe, Italian blood orange sorbet