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Recipeother Vegetarian

Moroccan Blood Orange Sorbet

posting this for zwt ii as taken from "the ultimate ice cream book". blood oranges earn their name from the dark red flesh. they are common thoughout the mediterranean region and are becoming readily available in the united states. the cooking time depends on how fast your ice cream machine freezes. this softens it just enough to scoop.

6 ingredients14 preparation steps
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Ingredients

  • sugar
  • water
  • blood oranges
  • lime, juice of
  • ground cumin
  • ground cinnamon

Preparation

  1. 1place the sugar and water in a small saucepan and set over low heat
  2. 2stir until the sugar dissolves and the syrup is clear
  3. 3remove from the heat and cool to room temperature
  4. 4to prepare the oranges , cut off the ends of the fruit so they sit flat on a cutting board
  5. 5then cut down the sides following the curve of the fruit , removing the rind and the white pith beneath
  6. 6when the rind and pith are all removed , hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl
  7. 7be careful not to cut down into your hand ! when all the sections are cut away , squeeze the remaining fruit pulp in your hand to extract any risdual juice
  8. 8pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit
  9. 9you should have about 2 cups of juice and pulp
  10. 10combine the orange puree , cooled sugar syrup , lime juice , and spices , stir to combine well
  11. 11cover and refrigerate until cold
  12. 12stir the chilled mixture , then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions
  13. 13when finished , the sorbet will be soft but ready to eat
  14. 14for firmer sorbet , transfer to a freezer safe container and freeze at least 2 hours