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
Place grated zest in a mixing bowl and add sugar. Rub the zest and sugar together with your fingers until sandy and wet. Rubbing the sugar with the zest adds volumes of flavor to the sherbet.
Whisk in the salt, orange juice, lemon juice, and vodka. Strain mixture through a fine mesh sieve.
Chill the mixture until very cold, about two or three hours.
In a large mixing bowl, whisk the heavy cream until soft peaks form. Slowly pour in the blood orange juice mixture while whisking.
Using the instructions with your ice cream maker, churn sherbet until thick. Transfer sherbet to airtight container and place it in freezer to harden a few hours before serving. The flavor and texture are best the first day, but will keep in freezer for 1 week.
YIELD: Makes 1 quart.
*Freshly squeezed orange juice can be substituted for blood orange juice.
SOURCE: Adapted from Cooks’ Illustrated