Makes about 1 quart When they’re in season, blood oranges make many appearances at Bi-Rite Creamery. This sorbet is a favorite of ours; it has the perfect balance of acid and sweetness, with a stunning garnet hue to boot.
TECHNIQUE: Sorbet
SPECIAL EQUIPMENT: Ice cream machine
SHELF LIFE: 1 week
INGREDIENTS
- ¼ cup 2:1 Simple Syrup, cooled
- 3½ cups fresh blood orange juice (from 10 to 12 blood oranges)
- ¼ cup tapioca syrup or corn syrup
- 2 tablespoons strained lemon juice
- ¼ teaspoon kosher salt
MAKE THE BASE
- In a medium nonreactive bowl, combine 2 tablespoons of the simple syrup, the orange juice, tapioca syrup, lemon juice, and salt.
- Stir until well combined and the salt is completely dissolved.
- Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness).
- Add the remaining simple syrup if you need it.
FREEZE THE SORBET
- Freeze in your ice cream machine according to the manufacturer’s instructions.
- While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer.
- Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
MAKE IT YOUR OWN
- Use other sweet citrus juices such as mandarin orange, cara cara orange, and/or tangerine. Be sure to adjust the level of simple syrup according to the sweetness of the fruit you are using.
SERVE IT WITH
- Crème Fraîche Ice Cream
- Dark Chocolate Cookies
