Oh citrus what would I do without you in the winter? I never run out of the things to do with you. Sweet treats are definitely high on the priority list. Like sherbet. Fruity, creamy, and delicious. I have made sherbets in the past. I have made Alton Brown’s orange sherbet, which is my go to recipe. I went to it again this weekend. But I change the game a little bit. Instead of the standard juice orange, I opted for something more wild, almost scary even – blood oranges. I knew they would get the sherbet a beautiful color and their flavor would be unique enough to be worth the effort.

Here are my notes from the recipe:

1. In order to get the required 2 cups of blood orange juice I had to squeeze 9 Blood oranges. Since they vary in size and amount of juice plan to use 8-10 blood oranges.

2. One thing I changed from the original recipe was omitting the vanilla extract. I like it in the regular orange sherbet, but I didn’t want anything to get in the way of that unique orange-berry like flavor the blood orange offers. I also left out the lemon juice. Blood oranges have an acidic bite to them, so I didn’t feel the lemon juice was necessary.

3. In the past I just mixed the mixture together in a bowl, but this time I followed his instructions and did in the food processor. This help to assure no big chunk of orange zest throwing off the texture. If you have a food processor or a blender make sure you do the same.

4. I churn my ice cream/sherbet/sorbets in a Cusinart ice cream maker. I have the ICE-20 model, and I have never had a problem with it. They do have a newer model available now.

Blood Orange Sherbet (Inspired by Alton Brown)
 

Ingredients
  • 7 ounces sugar
  • 1½ tablespoons finely grated orange zest
  • ¼ teaspoon kosher salt
  • 2 cups freshly squeezed orange juice, approximately 8-10 Blood Oranges
  • 1½ cups very cold whole milk

Instructions
  1. Juice enough blood oranges to arrive at 2 cups.
  2. Weight out 7 ounces of sugar. Add that to your food processor or blender along with salt, zest, the juice and the milk.
  3. Mix until all the sugar has been dissolved.
  4. Place the mixture into a pourable vessel and refrigerate for at least an hour, up to overnight.
  5. Pour into ice cream maker and process until it’s like soft serve ice cream. Allow 2-3 hours in the freezer before consuming for optimal texture.

 

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