With an abundance of blood oranges on my tree, I've been looking for ways to use them. After making some lemon gelato last week, I decided to do a blood orange sorbet next. I searched the Internet and beyond for an enticing recipe, but ended up combining several and creating my own version.
It is even more flavorful after curing for 24 hours, and it's all I can do not to eat all of it at one time.
I experimented with the gelatin, hoping to alter the texture, but one can omit it if desired. My version comes close to tasting like a commercial brand, but, in truth, I prefer mine. Perhaps you will, too.
Blood Orange Sorbet
1 ¼ cups water
¾ cup sugar
zest from 1 blood orange, 1 lemon, 1 lime
Blend ingredients in saucepan; bring to a boil, stirring to dissolve the sugar; boil for a few minutes; remove from heat and let cool.
Combine the juice of about 2 pounds of blood oranges (2 ¼ cups), one lime, and one lemon.
Soften one teaspoon gelatin in a small amount water for 5 minutes. Heat gently in microwave to dissolve the gelatin.
Combine the juice mixture, the syrup, and the dissolved gelatin. Place in ice cream freezer and freezer until a solid sorbet has formed.
Place in cold containers and then into the freezer until hard.