Blood Orange Sorbet
Blood Orange Sorbet in Caramelized Orange Shell
Although we don’t grow orange trees in Vermont, we can appreciate the seasonal delights from other places. Citrus season means that if we do some scouting, we’ll probably find blood oranges on the co-op shelves. Their deep color is a delight to young and old. As a sorbet, it will wake up your appetite! Guests go crazy for this extremely refreshing treat!
1 cup sugar
1 cup water
1 cup blood orange juice, freshly squeezed
Zest of about six blood oranges
4 large orange of another variety
Crystalized turbinado sugar
Mix the sugar and water together and heat until the sugar dissolves. Let cool. You now have a simple syrup. While the sugar is warming and dissolving, zest the blood oranges, then squeeze them being careful not to leave any little seeds behind. When the syrup is cooled, mix with the juice and zest.
Put the mixture in your ice cream maker and process according to your machine. It will probably take around 20 minutes to thicken. Place in a covered container and put in the freezer to firm up more.
To prepare the dish, cut the top third of the oranges off and scoop out the pulp with a melon baller. Slice a sliver off the bottom if it does not stand straight. Dip the rim of the orange shell in some juice from the orange, then dip in the crystalized sugar, a nice healthy amount.
Place on a cookie sheet and pop under the broiler until the sugar starts to lightly brown. You can also do with your handy blowtorch. Let cool completely in the refrigerator!
When cooled, add a scoop or two of the sorbet, and garnish with a few grates of lemon peel and a lovely mint leaf.