Saturday, November 7, 2015

BLOOD ORANGE SORBET - Sorbetto di Arance Rosse

Blood oranges are a rather gruesome name for deliciously sweet oranges with a deep scarlet colored flesh. They contain a powerful natural flavonoid that exists in red and purple fruits and vegetables. These flavonoids protect the human body from various diseases. Blood orange trees were originally grown in the fertile soils surrounding Mount Etna in Sicily, Italy.
Sorbetto is the Italian name for sorbet. Sorbetto does not contain dairy and is like biting into a fresh piece of fruit. Adding a little Campari gives the sorbetto a sophistocated, and very Italian flavor!
Campari is an Italian aperitivo blended with equal parts of alcohol, sugar syrup, distilled water, and an infusion flavored with oranges, rhubarb, ginseng, and herbs.



¼ cup (60 ml) cold water
½ cup (125 ml) granulated sugar
2 cups (500 ml) blood orange juice (about 8 to 10 oranges), room temperature
1 T (15 ml) Campari or fresh lemon juice

Pour water into a heavy saucepan.
Add sugar and heat while whisking until sugar is melted.
Remove from heat and let cool slightly.
Juice oranges into a 2-cup measuring pitcher and then pour into the saucepan.
Add lemon juice or Campari and whisk to combine.
Refrigerate for 1 hour and then pour into an ice cream maker and freeze according to manufacturer’s direction.

Serves 4


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