Blood Orange Sorbet
Have you ever heard of blood oranges? If you haven’t, they are certainly a sight to be seen. Blood oranges are slightly smaller than say, a valencia or navel orange. Some of them are the same color as regular oranges but some blood oranges have a slight pink/red hue in their skin, which is a hint of what lies beneath the surface.
Blood orange is a variety of orange with a crimson, blood-colored flesh. The dark flesh color is due to the presence of anthocyanin, a pigment common in many flowers and fruits but uncommon in citrus fruits. Because the fruits are in season during the winter months , I read somewhere that the coloring is somehow the fruit’s defense mechanism against the cold. Since they are in season during the winter months, this post comes to you a bit late (Whole Foods still had some left last week). However, this is recipe is worthy of indexing for next winter.
Other than it’s color, what’s so special about blood orange? Blood oranges are mostly celebrated for their taste. They are sweet with a more mellow orange taste. They are also tart with a slight hint of raspberry or strawberry in the background. They work great in cocktails, salads, tarts and sorbets like this one.
I recently bought the ice cream maker attachment to my Kitchen Aid mixer and after making this sorbet, I could not be happier about making the investment (I caught a great sale at Macy’s). This combined with this simple recipe from The Ultimate Ice Cream Book by Bruce Weinstein and I was amazed at the little effort is required to make sorbet. The result is a fabulously tart frozen treat you don’t have to feel guilty about.
Blood Orange Sorbet
from: The Ultimate Ice Cream Book
2/3 cup sugar
1 cup water
8 large blood oranges
Juice of 1 lime
Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature. To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other hand to cut between the membranes, letting the clean orange sections fall into the bowl. Be careful not to cut down into your hand. When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any residual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. (There will be some pulp in your finished product) You should have about 2 cups of juice and pulp. Combine the orange puree, cooled syrup and lime juice. Cover and refrigerate until cold.
Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
These oranges are so wonderful to look at.
Be careful cutting the segments. I used a bigger knife so that I could have a nice grip. Your fingers will get a bit stained in the process but the color will wash off easily. Do wear an apron because the juice tends to squirt.
Sorbet goodness. I was quite impressed with this treat. Palette cleansing, sweet, tart and refreshing – just what you need round off a meal.
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William Casper — April 5, 2009 @ 5:51 pm
I’ve never made ice cream before but this seems simple enough. Great post
Elyse — April 5, 2009 @ 5:57 pm
Oh man, I love blood oranges. And I love the idea of putting their flavor into a sorbet. How refreshing! Glad you’re loving your ice cream attachment!
Flourchild — April 5, 2009 @ 9:07 pm
Great post. I love sorbet and does this look good!
Dawn — April 5, 2009 @ 11:14 pm
I am so buying an ice cream maker soon. I love all these great sorbets, gelatos, and ice creams I see all over food bloggerland. Blood orange is a wild color isn’t it?Thank you for your sweet comments on my blog. Try making gelato…you’ll love it.
burpandslurp — April 6, 2009 @ 11:26 am
wow, it really is blood-colored! such a beautiful crimsom color. I would have thought the sorbet is made from pomegranates or raspberries. yum!
Teanna — April 6, 2009 @ 2:35 pm
I’ve never worked with blood oranges! That sorbet sounds incredible, I’m going to have to pick some up!
Recipe man — April 6, 2009 @ 3:29 pm
This looks great. for those celebrating Seder night. this is an amazing ending
thanks
aramos09 — April 6, 2009 @ 6:47 pm
WOOOOOWWW that looks REALLY GOOD! I think I’m gonna move in with you, that way I can test out your recipes, make sure they qualify in my tummy….
Manz — April 6, 2009 @ 7:05 pm
as your close friend (we're practically attached at the hip)…I don't feel I benefit enough from your baking/cooking talents. How can we remedy this? Should I move to BK?Seriously, this looks amazing & I love sorbet! Like that you are really mixing up the types of desserts represented. This gets me in the mood for spring and warm weather!
Jamie — April 6, 2009 @ 7:42 pm
Man, those oranges are gorgeous!!! That sorbet looks amazing too!!!
Pamela — April 7, 2009 @ 1:03 am
Beautiful!
finsmom — April 12, 2009 @ 1:54 pm
I want an ice cream maker! Those oranges are so pretty, I would hardly want to use them! Your recipe sounds great!
n.o.e — April 13, 2009 @ 4:24 am
I just made blood orange sorbet tonight – from David Lebovitz’s recipe. A bit easier, it seems, but also delicious. I’ll be posting it eventually
Nancy
Liliana — April 13, 2009 @ 12:00 pm
What a creative recipe using the blood oranges!Looks delicious. Have to give it a try next time I can buy the blood oranges.Let me know if you want my Fennel and Blood orange recipe!