I never like weekends when the husband is away. (which has been rather often lately.) It makes everything a little bluer, somehow.
So in order to make everything shine a little brighter (and as a treat for my older son), we got into the kitchen and made a big tub of blood orange sorbet. It is absolutely one of my favourite flavours out there and I can never resist ordering it when I see it on the menu.
I was ecstatic to find blood oranges on sale in my local supermarket. And, immediately, I knew that I had to make some sorbet with them. It was a no brainer! I roped in my sous chef to help me with the preps and he did an excellent job juicing the oranges for me whilst I prep the syrup.
After letting it chill in the fridge for a couple of hours, I left it to churn in my ice cream maker and voila! a tub of citrus goodness appeared! I highly recommend that you give it a try. =)
Blood Orange Sorbet
1/4 cup sugar
1/4 cup water
Zest of 1-2 blood oranges
Juice of 6-7 blood oranges
1. Combine the zest, sugar and water in a small pot and boil until the sugar melts.
2. Add the juice to the mixture
3. Chill the juice in the refrigerator for at least 1-2 hours. (till it's cold)
4. Churn in the ice cream maker. (and freeze after)
There, wasn't kidding when I said it was easy. =)