Recipe: blood orange sorbet
Who is excited for spring? Normally I’d be giving you all the stink eye, but I think I know why I, too, look forward to the vernal equinox this year. It’s because we’ve had a really good and snowy winter. Some years we get shafted on a proper winter and the arrival of March sounds like parents telling kids they have to leave the amusem*nt park after two hours of standing in line and not even getting on the ride. But this winter brought the goods!
The time change last weekend threw us for a little loop and now we are totally into it. The best part is the dogs don’t know about the time shift! They are sleeping later (not really, but yes) and not demanding dinner until much later. It’s fantastic. Also, we have rearranged our bedroom furniture so that Yuki sleeps in a (big) crate at night and Neva’s bed is next to the crate and gated off. Containing the dogs overnight makes ALL the difference between a good night’s sleep and walking around sleep-deprived with back aches and a crick in your neck the next day. Now they hop on the bed in the morning AFTER we have rested.
sometimes i find them napping together after a romp in the snow
yet another powder day
A storm is about to barrel down on Colorado, but I am feeling spring-ish. Blood oranges are in season winter and spring (depending on the variety), and I couldn’t help grabbing a bag at the store a few weeks ago. Maybe you only indulge in sorbet when the weather is hot, but I love it all year. Even if you think the cold weather negates making sorbet, I have good news: you can freeze the juice and zest (separately) until the weather grows hot enough to warrant, nay – DEMAND, a batch of refreshingly bright blood orange sorbet.
blood oranges, lemon, sugar, grand marnier, water
zest one of the oranges
juice the oranges
Sorbet is so easy to make compared to its dairy-loaded favorite cousin, ice cream. Fruit, sugar, maybe some booze. Yes to the booze. A little booze actually helps to keep the sorbet scoopable and gives it that nice smooth texture. Start with a simple syrup flavored with the orange zest. If you like a super smooth sorbet, you will want to strain the finished syrup of zest and the blood orange juice of any pulp. Me? I keep it all in the sorbet. Call it rustic, if you must.
ready to make some sorbet
combine the zest, sugar, and water
cool the syrup
combine the syrup, orange juice, lemon juice, and grand marnier
Once the sorbet base is mixed, I like to cool it completely in the refrigerator. I find my Cuisinart ice cream maker does a better job of churning ice creams and sorbets when the base mixture is completely chilled. If the liquid is warm or even room temperature, my sorbets don’t take on that soft-serve texture as easily or even maintain a puddle at the bottom of the churning bowl. Once the churning is done, you can eat the sorbet as a slushie or empty it into a freezer-proof vessel and enjoy proper frozen sorbet in a few hours.
pour the chilled liquid into the ice cream maker
churned to a slushy consistency
freeze thoroughly before serving
You can make orange sorbet if you can’t find blood oranges – both are lovely. I happen to really enjoy the more mellow, less acidic flavor of blood oranges. They almost have a hint of berry flavor, too. Or maybe that’s my vision influencing my taste buds? As good as it tastes, you have to admit the color is stunning. I also think a scoop of blood orange sorbet with a scoop of dark chocolate sorbet would be crazy good. Things to ponder as we bounce toward spring.
refreshing and fruity
so good, you’ll want to freeze some blood orange juice for summer
Blood Orange Sorbet
[print recipe]
from Feasting at Home
zest of 1 orange, preferably organic
1/4 cup water
1/2 cup granulated sugar
2 cups blood orange juice
1 tbsp lemon juice
1 tbsp Grand Marnier or orange liqueur
Combine the orange zest, water, and sugar in a small saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil for 1 minute. Remove from heat and let cool. Stir the cooled sugar syrup, blood orange juice, lemon juice, and Grand Marnier together in a bowl or 1 quart measuring cup and chill completely. Churn the mixture in your ice cream machine according to the manufacturer’s instructions. Scoop the soft sorbet into a freezer-proof vessel, cover, and freeze. Makes a little more than a pint.
more goodness from the use real butter archives
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March 12th, 2019: 1:57 pm
filed under booze, dessert, entertaining, frozen, fruit, gluten-free, recipes, sweet
FAQs
According to Serious Eats, the optimal sugar concentration for sorbet is 20-30%. Sugar dissolved in water lowers the freezing point of the mixture. The sweet spot of sorbet is all about adding enough sugar to prevent it from freezing solid, while not adding so much sugar that it won't solidify at all.
What's the difference between sherbet and sorbet? ›
The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.
What is orange sorbet made of? ›
You just need to make simple syrup, add in some orange juice and Grand Marnier, and freeze in any household ice cream freezer. This sorbet is sweet and refreshing.
How does sugar affect the consistency of sorbet? ›
Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.
What makes sorbet so creamy? ›
Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.
Why is my homemade sorbet not freezing? ›
Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid. A little bit goes a long way. 1 to 3 Tablespoons per quart of sorbet is a good rule of thumb. If too much alcohol is added the sorbet will stay mushy.
Is sorbet healthier than ice cream? ›
Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.
What's the difference between sorbet and sorbetto? ›
Sorbetto is also called sorbet. Sorbet is frozen blend of fruit, water, and sugar, (sometimes wine or liquor) and it's one of the oldest and most traditional ways of making dessert.
Why is sorbet not ice cream? ›
Sorbets are water-based and made with fruit, fruit juice, fruit flavours and sugar. This summer favourite contains no fat but has a higher sugar percentage compared to its freezer family members, ice cream and gelato. Sorbets also offload an acidic sweetness that is created by using fruits and sugar.
Why do you put lemon in sorbet? ›
Lemon Water
It may seem like an overwrought step but it really helps. It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.
The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
Why do you add alcohol to sorbet? ›
Adding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture.
What is the best sugar for sorbet? ›
Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.
What to add to sorbet to keep it soft? ›
By adding some other sugar(s) than the ordinary white (sucrose), we can affect the crystallisation in ways that hamper the formation of icy crystals (keeping the sorbet soft) but without making it overly sweet. Glucose- and corn syrups are handy here.
Why is my homemade sorbet icy? ›
Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.
How to stop sorbet from crystallizing? ›
Using a little neutral alcohol will also affect the freezing (without actually affecting the flavour), will help fight the growth of the ice crystals and prevent the sorbet from freezing too hard. But it won't stop the air from abandoning the sorbet.
What is special about sorbet? ›
One of the first frozen treats ever developed were ices (or sorbets), which essentially are a mixture of smooth ice, sugar, flavoring and other refreshing ingredients like fruit purees. A sorbet does not contain any dairy products and is more acidic, which results in tart flavors.
Is sorbet actually healthy? ›
In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit. If you love frozen fruit, make sorbet at home by blending fresh or frozen fruit with a little ice.
What are some fun facts about sorbet? ›
People all over the world have enjoyed this classic treat for centuries! Sorbet was one of the first frozen desserts ever developed. In fact, some sources state that the first sorbet dates all the way back to 3000 BC, and eventually evolved into what we enjoy today.
Recipe: blood orange sorbet
