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Blood Orange Sorbet
Ingredients
- 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.
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