Wednesday, April 15, 2009
Blood Orange Honey Sorbet
In case you're encountering a surfeit of rich chocolate confections (this could apply to pretty much anyone in Tuesdays with Dorie or Sweet Melissa Sundays!), a fresh citrus sorbet is the perfect antidote. Blood oranges are plentiful in the stores right now, and this sorbet couldn't be easier to make! I served this on Easter, along with Dorie's French Yogurt Cake, and I'll cut right to the verdict and tell you that it was the perfect refreshing end to a festive springtime meal.
- I used this recipe from David Lebovitz.
- It took 5 blood oranges to get 2 cups of juice. I included some of the more tender pulp; discarded the tough fibrous pulp and the seeds. I have a little electric juicer that my brother-in-law gave me for Christmas 20+ years ago (click for a similar model). It's perfect for this task.
- I took David's suggestion, and used honey rather than white sugar. I heated 3 fluid ounces of honey slightly to thin it, then slowly stirred in the 2 cups of juice until combined.
- Then I stirred in 4 T white wine (Reisling), and chilled the mixture for a few hours before pouring it into the ice cream churn.
Although I don't normally like orange-flavored frozen desserts (orange is my least favorite sherbet flavor, for example) this blood orange sorbet was different. It was fresh tasting with an intense tart + sweet flavor. We loved it with the Yogurt Cake. It's also great on its own. My husband couldn't get enough, saying, "this is the best sorbet I've ever eaten."
When we lost electricity on Monday, my first thought was, "Oh, no, the sorbet will melt!" Luckily, when the power returned after 6 hours everything in the freezer - especially the sorbet - was still perfectly frozen. There's still a scoop of sorbet left, but it won't last long!