Name: Orange Sorbet
Ingredients: 3 cups (700ml) freshly squeezed blood orange juice ((or regular orange juice)); 3/4 cup (150g) sugar

If you can't get blood oranges, this sorbet works very well with regular oranges, tangerines, or even grapefruit juice. Be sure to use freshly-squeezed juice for best results!

If you want to add Champagne or sparkling wine, about 2 tablespoons per cup (250ml) is about right. A bit of wine will improve the consistency for the sorbet, which tend to freeze quite hard. If you leave it in the freezer and it gets too hard, let it soften at room temperature 5 to 10 minutes before serving. You can read my other Tips on Making Homemade Ice Cream Softer.

And if you can bear to toss the peels away, they can be candied and just a few rinds will reward you with enough candied peels to last you months and months. I have a recipe to make those in my book, Ready for Dessert if you want to give them a try.

Orange Sorbet

Servings: 1

Author : David

Ingredients

Instructions

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