Blood Orange Sorbet
Makes about 1 quart
(from A Passion for Ice Cream)
To my eye, there is nothing more gorgeous than the vibrant garnet red juice of a blood orange, especially when it's dripping from the bright, bumpy orange skin of the fruit. I made this sorbet last week for some friends, and everyone declared the fat-free treat to be the brightest, most refreshing sorbet they'd ever tried. The trick is only that it's homemade with no preservatives, and eaten within a few days of juicing the fruit. When I saw a bag of blood oranges at the market today, I ran right home and whipped up another batch.
2-3/4 cups blood orange juice, strained (takes anywhere from 8-15 oranges, depending on size and juiciness)
1 cup sugar
2-3/4 tsp fresh lemon juice
large pinch kosher salt
In a medium bowl, combine all the ingredients. Stir until the sugar dissolves. Refrigerate at least 2 hours, or up to overnight. Process in an ice cream maker according to manufacturer's directions. Freeze until scoopable, about 2 hours. Serve plain with a sprig of fresh mint, over a wedge of vanilla poundcake, or in a glass with champagne poured over top.