Blood Orange Sorbet

Blood Orange Sorbet

(for a Cuisinart-sized sorbet maker (1 Qt?)

4-5 blood oranges
1 1/4 cup sugar
2 T dark rum

1. zest 1 blood orange, chop up zest, add to 1 1/4 cup sugar and 1 1/4 cup water, bring mixture to a boil so the simple syrup is clear; allow to cool to room temperature, transfer to an airtight container

2. juice blood oranges to make 16 oz. juice, you may add some of the pulp if you like, but try to pick out the membranes, add to the syrup

3. add 2 T dark rum (I use Captain Morgans special, because there are hints of vanilla)

4. allow mixture to cool in the refrigerator for 4 hours

5. put in ice cream maker for 35-40 minutes, or until crystalized

6. allow to harden in the freezer for at least 2 hours before serving

Rich,

Sounds good. Any idea how much juice you typically get out of your 4 blood oranges? At the store today they had two distinctly different sizes. The smaller ones, maybe 2-2 1/2 inches in diameter looked and felt a bit better, and I ate one for lunch and it was darn good, but I'd hate to make the sorbet with four of the littler ones and short myself on the juice.

Thanks,

Aaron

[edited original recipe to reflect 16 oz. of fresh blood orange juice]

So where are you, that you actually get a choice of different sizes of blood oranges?

Rich4 wrote:I usually get 12-14 oz of blood orange juice out of 4 blood oranges.

So where are you, that you actually get a choice of different sizes of blood oranges?

Fox and Obel. Thanks.

If you are a Campari fan, there is nothing better in the summertime (or anytime really) than spiking your blood orange sorbet with a shot of Campari.

Thanks again, Rich, for the idea. I made this over the weekend, and it turned out pretty well. I got about 12 oz juice out of 6 small oranges, and would have liked a bit more tartness in the finished product. I think a bit more juice, or less syrup, would have done the trick. Or maybe Campari instead of the rum. Nonetheless, a very tasty mid-winter treat.

Cheers,

Aaron

yeah, a bit more juice or pulp would probably help you there. One warning about Campari though: the alcohol content is different. The alcohol in the sorbet will help it be soft enough to serve; otherwise you'll have a block of blood orange ice in your freezer. Since Campari has roughly 1/2 the alcohol content of dark rum, consider using more of it so you end up with the same consistency/ softness.

Rich4 wrote:The alcohol in the sorbet will help it be soft enough to serve; otherwise you'll have a block of blood orange ice in your freezer.

You know, I'd been having really bad luck with my sorbets. They'd be too weak or too sweet and always solid ice after a night in the freezer. After going out and buying a bottle of rum for the express purpose of making sorbet, though, the results are utterly fantastic. So, thanks Rich, for mentioning this so long ago.

The most recent sorbet was a mixture of Baylor's watermelon, a little lemon juice, sugar, and rum.

It was outstanding.

gleam wrote:After going out and buying a bottle of rum for the express purpose of making sorbet, though, the results are utterly fantastic.

I'm glad the rum worked out for you.

I've since tweaked my recipe to 16 oz. of fresh juice, which makes it more fruity and less sweet. I'll modify the OP to reflect that.