This Blood Orange Sherbet is a dazzling blend of sweet, tart, and creamy—showcasing the jewel-toned beauty and distinctive flavor of blood oranges. With their deep crimson hue and notes of raspberry and floral citrus, blood oranges lend a sophisticated twist to a nostalgic frozen favorite. Whisked with cream and a touch of lemon for brightness, this sherbet is smooth, refreshing, and almost too pretty to eat. Serve it as a light dessert or a palate-cleansing treat to impress guests.
INGREDIENTS:
1 tablespoon freshly grated blood orange zest
1 cup sugar
1/8 teaspoon salt
2 cups freshly squeezed blood orange juice*
4 tablespoons freshly squeezed lemon juice
2 teaspoons vodka or triple sec
2/3 cup heavy cream
METHOD:
In a medium mixing bowl, combine the blood orange zest and sugar. Using your fingertips, rub the zest into the sugar until it feels sandy and aromatic—this step releases the essential oils and deepens the flavor.
Whisk in the salt, blood orange juice, lemon juice, and vodka or triple sec until the sugar dissolves.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove zest and pulp. Cover and chill the mixture in the refrigerator for 2–3 hours, or until very cold.
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually whisk the chilled juice mixture into the cream until fully combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions, usually about 20–25 minutes, until thick and creamy.
Transfer the sherbet to an airtight container and freeze for several hours, or until firm.
Serve scooped into chilled bowls or glasses. Best enjoyed within the first day, but will keep up to one week in the freezer.
YIELD: Makes 1 quart.
*Freshly squeezed orange juice can be substituted for blood orange juice.
SOURCE: Adapted from Cooks’ Illustrated
