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blood orange sorbet

Blood orange sorbet

By Alexa Weibel

15 minutes, plus at least 4 1/2 hours’ chilling and freezing
By Oliver Schwaner-Albright

By Oliver Schwaner-Albright
Mitchell Feinberg for The New York Times
45 minutes, plus 4 1/2 hours’ chilling and freezing
By Melissa Clark
By Melissa Clark

By Oliver Schwaner-Albright

This recipe is by Oliver Schwaner-Albright and takes About 30 minutes. Tell us what you think of it at The New York Times – Dining – Food.

Blood orange sorbet

Special Equipment: Ice cream maker

This blood orange sorbet recipe is a light, bright dish that feels like a healthy winter indulgence after the excess of the holidays. It couldn’t have been easier to make. Take care with the blood orange juice, though, since it can stain.
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The first batch of blood orange sorbet I ever made was based on a recipe posted on Shauna Ahern’s blog, www.glutenfreegirl.com. It was an amazing, bright flavor to have kicking around my mouth in cold, wet January. This blood orange sorbet recipe is a bit simpler, but will still be the surprise you’re looking for in that mid-winter slump.–Molly Moon Neitzel
Tartly sweet or sweetly tart? We can’t quite discern which best describes this stunning and simple blood orange sorbet. Not that it matters. What does matter, at least to us, is not just the perfectly balanced taste and the vibrant hue, but the utter versatility of this sorbet. Yes, you can simply scoop it into dishes as dessert or spoon it straight from the freezer container as a midnight nosh. But you can also blitz it with vodka in a blender as a naughty way to get your dose of Vitamin C. And you can divvy it among flutes and top it off with Prosecco as an inspired accompaniment to your morning paper and eggs. Now if you’ll excuse us, we’ve some sorbet to tend to….
This blood orange sorbet is perfectly simple. The taste of fresh oranges shines through. The little touch of lemon isn’t detectable because it boosts the orange so well. Even the instructions are perfect and easy to follow, and the timing is spot-on for each step. This is for the sweet-toothed individual, as every bite is 1/3 sugar.
The next time the weatherman predicts a blizzard, make sure you have blood oranges on hand to make this deeply citrusy, floral, downright delicious sorbet. You’ll thank me when you’re frozen in your house and you’re able to eat sunshine in a bowl. I got about 8 servings from my batch. That really means that I just got to eat 8 bowls by myself because I was too selfish to share. Inclement weather will do that to you.
Love this blood orange sorbet recipe! Couldn’t be simpler. Not too sweet, not too tart. I can see using this same method and ratio with other juices and fruit purees.

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This blood orange sorbet recipe, made from blood orange juice, lemon juice, and sugar, is simple and wonderful all year long.