Monday, March 11, 2013

Blood Orange Sherbet




Growing up, Orange Sherbet was my absolute favorite frozen treat. Sherbet is a frozen dessert like sorbet, but containing a small amount of milk fat. It is usually tangy and sweet at the same time. Since I got some beautiful blood oranges from Naturally to your door this week, I decided it was time for some Sherbet! The recipe is easy to make and tastes perfectly tangy and sweet!
Blood Orange Sherbet
adapted from Brown Eyed Baker

1 cup granulated sugar
Pinch salt
2 cups fresh-squeezed blood orange juice
4 tablespoons lemon juice
2/3 cup heavy cream
In a blender add the sugar and salt and blend until damp. With the machine running, add the orange juice and lemon juice in a slow, steady stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a fine-mesh strainer into a medium bowl. Cover with plastic wrap and chill in the freezer for about 40 minutes. Do not let the mixture freeze.
When the mixture is cold, whip the cream in a large bowl until soft peaks form. Continue to whip constantly and add the juice mixture in a slow, steady stream, pouring against the edge of the bowl.

Immediately start the ice cream machine and add the orange mixture to the canister; churn according to the manufacturer directions. When done, the sherbet should have the consistency of soft-serve ice cream. Transfer the sherbet to a freezer-safe container and freeze until firm.
Serve!

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