Our blood oranges are sweeter than ever this year!
They make a delicious and refreshing sherbet.
The recipe is simple and so pretty when served.
You should give it a try!
FRESH BLOOD ORANGE SHERBET
Process zest, sugar and salt in a food processor until damp
1 Tablespoon blood orange zest
1 cup granulated sugar
pinch of salt
Add lemon juice to to the sugar and process about 1 minute
3 Tablespoons lemon juice
Add sugar mixture to blood orange juice and stir until sugar is dissolved
2 cups blood orange juice
Stir in Triple Sec
2 teaspoons Triple Sec
Cover with plastic wrap and chill. (in refrigerator for 4 + hours, freezer for 45 mins.)
When juice mixture is chilled, whip heavy cream in a large bowl until soft peaks form
Keep whipping as you add the juice mixture in a slow and steady stream to the whipped cream
2/3 cup heavy cream
Start your ice cream machine and add the orange mixture to the canister
Churn according to manufacturer’s directions (will be soft-serve consistency when done)
Store in freezer container. Will firm up in freezer in about 3 hours