Recipe: blood orange sorbet
Who is excited for spring? Normally I’d be giving you all the stink eye, but I think I know why I, too, look forward to the vernal equinox this year. It’s because we’ve had a really good and snowy winter. Some years we get shafted on a proper winter and the arrival of March sounds like parents telling kids they have to leave the amusem*nt park after two hours of standing in line and not even getting on the ride. But this winter brought the goods!
The time change last weekend threw us for a little loop and now we are totally into it. The best part is the dogs don’t know about the time shift! They are sleeping later (not really, but yes) and not demanding dinner until much later. It’s fantastic. Also, we have rearranged our bedroom furniture so that Yuki sleeps in a (big) crate at night and Neva’s bed is next to the crate and gated off. Containing the dogs overnight makes ALL the difference between a good night’s sleep and walking around sleep-deprived with back aches and a crick in your neck the next day. Now they hop on the bed in the morning AFTER we have rested.
sometimes i find them napping together after a romp in the snow
yet another powder day
A storm is about to barrel down on Colorado, but I am feeling spring-ish. Blood oranges are in season winter and spring (depending on the variety), and I couldn’t help grabbing a bag at the store a few weeks ago. Maybe you only indulge in sorbet when the weather is hot, but I love it all year. Even if you think the cold weather negates making sorbet, I have good news: you can freeze the juice and zest (separately) until the weather grows hot enough to warrant, nay – DEMAND, a batch of refreshingly bright blood orange sorbet.
blood oranges, lemon, sugar, grand marnier, water
zest one of the oranges
juice the oranges
Sorbet is so easy to make compared to its dairy-loaded favorite cousin, ice cream. Fruit, sugar, maybe some booze. Yes to the booze. A little booze actually helps to keep the sorbet scoopable and gives it that nice smooth texture. Start with a simple syrup flavored with the orange zest. If you like a super smooth sorbet, you will want to strain the finished syrup of zest and the blood orange juice of any pulp. Me? I keep it all in the sorbet. Call it rustic, if you must.
ready to make some sorbet
combine the zest, sugar, and water
cool the syrup
combine the syrup, orange juice, lemon juice, and grand marnier
Once the sorbet base is mixed, I like to cool it completely in the refrigerator. I find my Cuisinart ice cream maker does a better job of churning ice creams and sorbets when the base mixture is completely chilled. If the liquid is warm or even room temperature, my sorbets don’t take on that soft-serve texture as easily or even maintain a puddle at the bottom of the churning bowl. Once the churning is done, you can eat the sorbet as a slushie or empty it into a freezer-proof vessel and enjoy proper frozen sorbet in a few hours.
pour the chilled liquid into the ice cream maker
churned to a slushy consistency
freeze thoroughly before serving
You can make orange sorbet if you can’t find blood oranges – both are lovely. I happen to really enjoy the more mellow, less acidic flavor of blood oranges. They almost have a hint of berry flavor, too. Or maybe that’s my vision influencing my taste buds? As good as it tastes, you have to admit the color is stunning. I also think a scoop of blood orange sorbet with a scoop of dark chocolate sorbet would be crazy good. Things to ponder as we bounce toward spring.
refreshing and fruity
so good, you’ll want to freeze some blood orange juice for summer
Blood Orange Sorbet
[print recipe]
from Feasting at Home
zest of 1 orange, preferably organic
1/4 cup water
1/2 cup granulated sugar
2 cups blood orange juice
1 tbsp lemon juice
1 tbsp Grand Marnier or orange liqueur
Combine the orange zest, water, and sugar in a small saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil for 1 minute. Remove from heat and let cool. Stir the cooled sugar syrup, blood orange juice, lemon juice, and Grand Marnier together in a bowl or 1 quart measuring cup and chill completely. Churn the mixture in your ice cream machine according to the manufacturer’s instructions. Scoop the soft sorbet into a freezer-proof vessel, cover, and freeze. Makes a little more than a pint.
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March 12th, 2019: 1:57 pm
filed under booze, dessert, entertaining, frozen, fruit, gluten-free, recipes, sweet
FAQs
Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.
Why is my blood orange not red? ›
Its gorgeous red color comes from a pigment called anthocyanin, which develops only when night temperatures are low. Anthocyanin starts to develop along the peel and edges before making its way inward, so some blood oranges are streaked with red instead of solid red.
Is blood orange sorbet vegan? ›
Dietary Information: Vegan
Made with the Redbelly Citrus blood oranges from Griffiths, NSW.
What is orange sorbet made of? ›
Method. Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen.
What is the secret of a good sorbet? ›
The Master Ratio
If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.
What thickens sorbet? ›
Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.
Is blood orange bad for you? ›
Blood oranges are highly nutritious and contain several important vitamins and minerals, including fiber, vitamin C, and antioxidants. They may also be linked to many health benefits, including weight loss, improved gut health, and better immune function. Plus, this citrus fruit is simply delicious.
Should you refrigerate blood oranges? ›
Once you crack open the peel, store them in a sealed container. If you want to extend the life of blood oranges, opt for cold storage. Storing blood oranges in the crisper drawer of your refrigerator will add a couple of weeks to their shelf life. If the peel gets wrinkled or baggy, it's time to toss.
Are blood oranges better for you than oranges? ›
The difference between these two varieties of orange is that blood oranges have an antioxidant called anthocyanin. This antioxidant gives blood oranges their distinct color, but it also reduces the risk of cardiovascular diseases. Also, the blood orange is less tangy than a navel orange but has a floral tart taste.
What strain is blood orange sorbet? ›
STRAIN HIGHLIGHTS
Bred by DNA Genetics for their Sorbet lineup, Blood Orange Sorbet is a cross between the famous Tangie and Sorbet. This cross takes the distinct citrus flavor profile of Tangie and adds a smooth creaminess that makes for a mouthwatering treat.
A sorbet does not contain any dairy products and is more acidic, which results in tart flavors. Another difference between sorbet and ice cream is it is a sweet alternative for those with non-dairy* dietary needs or lifestyle preferences.
Why is sherbert not vegan? ›
Sherbet is made with fruit and a dairy, like milk or cream, so it's definitely not vegan or lactose intolerant friendly, which may come as a surprise to many! "Egg white or gelatin is sometimes added, too, and there are federal regulations that mandate sherbet/sherbert should have 1–2 percent butterfat," she says.
Why put egg white in sorbet? ›
The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
Which is healthier, sorbet or sherbet? ›
Nutritionally, sherbet has more nutrients (along with more saturated fat) than sorbet. Since sherbet includes dairy, it has more protein and minerals like calcium than sorbet. Typically, both are better for you than traditional ice cream.
Is sorbet actually healthy? ›
For those who need dairy- or gluten-free dessert options, or who cannot eat eggs or nuts, sorbet may be a suitable option. In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit.
How is sorbet so smooth? ›
A machine freezes the base quickly and the churning action breaks up ice crystals resulting in a smoother texture. This can also be somewhat accomplished by stirring and mashing the sorbet three or more times while it is freezing – and then stirring and mashing again right before serving.
What makes sherbet creamy? ›
Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).
Why is my sorbet not smooth? ›
Make sure that you puree well. Too cold a freezer: sorbet is going to be best if it's not frozen extremely cold, but your freezer probably is nice and cold. Be willing to let it sit out a little bit before eating, or and perhaps keep it in the door where it's slightly warmer.
Has sorbet got cream in it? ›
The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.
Recipe: blood orange sorbet
