Best Blood Orange Sorbet Surprise Recipes

BLOOD-ORANGE SORBET

Steps:

• With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
• Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.

BLOOD ORANGE-POMEGRANATE SORBET

Steps:

• Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.

ROSEMARY AND BLOOD ORANGE SORBET

Steps:

• In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

BLOOD ORANGE SORBETTO

Steps:

• In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;

ORANGE SORBET WITH BLOOD ORANGE SALAD

Steps:

• Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
• Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
• Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.