Sorbet - Blood Orange

By mariannefeldman

You can use tangerine, orange, grapefruit, or blood orange juice. Just be sure to use fresh juice, which will taste much better than the pre-packaged juice you buy.
Room temperature citrus fruits will yield much more juice than chilled ones.
There’s no need to strain out the pulp. I never do.
Because there are no stabilizers added, citrus sorbets are best eaten a few hours after they’re churned. If you plan to serve it another day, remove it from the freezer 5-10 minutes prior to serving. (You might wish to consult Tips For Making Homemade Ice Cream Softer.)
If you want to use an alternative sweetener, such as honey or agave, use 3/4s of the amount in place of the sugar. For example, in lieu of 1 cup sugar, use 3/4 cup honey instead.
If you want to add Champagne or sparkling wine, about 2 tablespoons per cup (250ml) is about right. A bit of wine will improve the consistency.
Don’t toss the peels away. The can be candied and just a few rinds will reward you with enough candied peels to last you months and months. I never throw them away.

Ingredients

• http://www.davidlebovitz.com/2008/02/blood-orange-so/

Preparation

Step 1

Blood Orange Sorbet

1. Juice your blood oranges. The measure the juice.

2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.

For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).

3. Put the sugar in a small, nonreactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

4. Stir the sugar back into the reserved blood orange juice.

5. Chill thoroughly, then freeze in your ice cream maker.