BLOOD ORANGE SORBET

BLOOD ORANGE SORBET 

INGREDIENTS

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1/4 cup cold water

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1 cup granulated sugar, or less to taste

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2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)

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1 tablespoon lemon juice

DIRECTIONS

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1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.

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2. When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.