Blood Orange Sorbet
Sorbet makes my heart happy because I’m able to indulge in a frozen concoction similar to ice cream without the horror of dairy-induced breakouts or inflammation. Mango is my second fave and also perfect to consume after heavy meals like Mexican or Indian cuisine; two of my faves.
via Leite’s Culinaria
Elements
1 CUP WATER
3/4 CUP CANE SUGAR
2 CUPS FRESHLY SQUEEZED BLOOD ORANGE JUICE
(ABOUT 6–8 BLOOD ORANGES)1 TEASPOON BLOOD ORANGE ZEST, OPTIONAL
1 TABLESPOON LEMON JUICE
Directions
In a small saucepan over medium heat, combine water and organic cane sugar.
Stir the mixture until the sugar is completely dissolved, creating a simple syrup.
Remove the saucepan from the heat and allow it to cool to room temperature.
In a medium mixing bowl, combine freshly squeezed blood orange juice, blood orange zest (if using), and lemon juice; add cooled simple syrup and stir.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, until the sorbet
Reaches a smooth, firm consistency (usually about 20–25 minutes).
Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 2 hours or until firm.
To serve, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.
Sorbets pair nicely with prosecco or champagne punch, too!