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
- 6 blood oranges
- ¾ cup sugar
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.