Blood Orange Sorbet Recipe

Blood Orange Sorbet Recipe
Staff Writer
Blood Orange Sorbet

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Blood Orange Sorbet

This light yet refreshing dessert from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. is wonderful to serve after a rich meal to cleanse the palate. Serve a couple of crisp chocolate chip cookies alongside, if you wish. — Allison Beck

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Ingredients

  • 6 blood oranges
  • ¾ cup sugar

Directions

Juice oranges.

In a stainless steel saucepan, combine juice and sugar. Cook slowly over low heat just until sugar has dissolved. Taste for sweetness and adjust if necessary. Chill and freeze in ice cream maker as instructed.

 

Blood Orange Sorbet Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blood Orange Sorbet Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Blood Orange Sorbet Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.