It's hard to resist Blood Oranges. Not only are they popping up all over the place these days, but the color is also intoxicating. Though there's more to them then abundance and sheer beauty, they also happen to be delicious. They're perfect peeled and savored and also make a great addition to a salad, cakes, and drinks. So I set out to make something that would do this glamorous fruit justice. I decided on making Blood Orange Sherbet, which highlights the color and the fresh taste. This frozen treat is creamy and delicious and is perfect for snacking or dessert. It only requires blood oranges, milk, sugar, and a little salt to make Blood Orange Sherbet.
Ingredients for Blood Orange Sherbet:
2 cups, approximately 10-12 large Blood Oranges, juiced
1 1/2 cups whole milk
1/2 cup granulated sugar
1 1/2 teaspoons blood orange zest
1/8 teaspoon fine sea salt
Time-Saving Tip: Prepare the Sherbet a few days in advance.
Let's see what we need.
We're ready to cook.
Add the milk, sugar, and salt to a medium-sized saucepan. Cook at a gentle simmer while stirring to dissolve all of the sugar. Transfer the mixture to a bowl and cover with plastic wrap, pressing down directly on the milk mixture. Transfer the bowl and refrigerate until cold.
While the milk mixture chills, juice the oranges. I juice the oranges directly into a sieve resting over a bowl to collect all of the pulp. Set the juice aside and discard everything else.
When chilled, combine the juice, zest, and milk mixture. Then pour into an 8 x 8 metal pan, cover with plastic wrap and freeze.
Once frozen, scoop up the sorbet and transfer it to a food processor. Process until smooth.
Transfer the sorbet to a plastic container and freeze until ready to serve.
It's ready! Blood Orange Sherbet is like eating a creamy version of the fruit. It's silky, creamy, and delicious.
Enjoy!
Blood Orange Sherbet:
2 cups, approximately 10-12 large Blood Oranges, juiced
1 1/2 cups whole milk
1/2 cup granulated sugar
1 1/2 teaspoons blood orange zest
1/8 teaspoon fine sea salt
Add the milk, sugar, and salt to a medium-sized saucepan. Cook at a gentle simmer while stirring to dissolve all of the sugar. Transfer the mixture to a bowl and cover with plastic wrap, pressing down directly on the milk mixture. Transfer the bowl and refrigerate until cold.
While the milk mixture chills, juice the oranges. I juice the oranges directly into a sieve resting over a bowl to collect all of the pulp. Set the juice aside and discard everything else.
When chilled, combine the juice, zest, and milk mixture. Then pour into an 8 x 8 metal pan, cover with plastic wrap and freeze.
Once frozen, scoop up the sorbet and transfer it to a food processor. Process until smooth.
Transfer the sorbet to a plastic container and freeze until ready to serve.
Time-Saving Tip: Prepare the Sherbet a few days in advance.