Blood Orange Sherbet Recipe
I scream, you scream, we all scream for...
[Photograph: Max Falkowitz]
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
Note: Keep your blood oranges chilled in the fridge to cut down on prep time.
Read more: Scooped: Blood Orange Sherbet
- Yield:makes 1 quart
- Active time: 1 hour
- Total time:1 hour
- Rated:
Ingredients
- 2 cups blood orange juice, strained, plus 1 teaspoons blood orange zest from about 14 blood oranges
- 1 cup cream
- 1 cup clear ("light") corn syrup
- 1/2 cup sugar
- 1/4 teaspoon salt
Directions
-
1.
In a large mixing bowl, whisk together blood orange juice, zest, cream, corn syrup, and sugar until sugar is completely dissolved. Stir in salt to taste. If blood oranges were not chilled, chill mixture in refrigerator for 2 to 3 hours until very cold.
-
2.
Churn mixture according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for at least 4 hours for a firmer texture.
This Recipe Appears In
Scooped: Blood Orange Sherbet 10 Ice Cream Recipes That Use Fall and Winter Fruit Why It's Time to Start Making Your Own SherbetAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT