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

1. In a medium nonreactive bowl, combine 2 tablespoons of the simple syrup, the orange juice, tapioca syrup, lemon juice, and salt.
2. Stir until well combined and the salt is completely dissolved.
3. Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness).
4. Add the remaining simple syrup if you need it.

FREEZE THE SORBET

1. Freeze in your ice cream machine according to the manufacturer’s instructions.
2. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer.
3. 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