I currently love Italy. Pasta, Prada, blood oranges and, of course...limoncello. I had some fondue guests (Becca, Alyx and Nicholas) on Saturday and wanted to make something seasonal for January. Now that the holidays are over, candy canes, sparkles, and egg nog are out. I remember the first time I bought a blood orange. I didn't realize it what it was until I peeled it open and was mildly horrified/intrigued. WTF kind of fruit was this one? Then I looked at the discarded rind and saw the produce sticker on it. OH. Blood orange. No wonder!
Pink juice, pink heart!
Who could have eaten all those blood oranges?
Blood Orange Sorbet with Limoncello, recipe adapted from David Lebovitz' The Perfect Scoop
Yield: 1/2 pint (I cut the recipe in half-ish because I didn't want a full quart of ice cream)
- 1 1/2 cups of freshly squeezed blood orange juice, divided
- 1/3 cup sugar
- A little blood orange zest
- 2 tsp. limoncello
In a small saucepan, take about 1/4 cup of the freshly squeezed juice and combine it with a sugar, letting it simmer until the sugar is dissolved.
Pour the remaining juice into a medium bowl. Zest some of your blood orange peels into this but not too much!
Mix in the reduced blood orange/sugar syrup. Top off with 2 tsp. limoncello. I learned from another source that adding some booze helps the sorbet not get as icy. Good, very good.
Stick in your fridge to chill over night.
Churn in your ice cream maker per instructions. Given that I cut the original recipe in half, it took probably 15 minutes for the sorbet to get nice and frozen.
Wow. This was like a firework in my mouth! Not in the spicy way, but in the tart, citrusy, puckery with a touch of limoncello way.
I am delighted that this can be included in the best ice cream ever category!