Blood Orange Creamsicle Sorbet

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It’s time for me to start putting up pink and red food pics for Valentine’s Day and use that bunch of blood oranges I picked up last week.

The plan was to make a cake, but since our cold 0 degrees temperatures went away and we entered a heat wave of 58 degrees, (Lol! That’s great for February in NY!) I decided to bring out the ice cream attachment and make Blood Orange Creamsicle Sorbet!

This sorbet was so ridiculously delicious that we devoured it right away. My son thought it was so good, he made me find more of these blood oranges to make this sorbet again. I wouldn’t doubt it if he requested it a third time!

And there’s only 3 ingredients: blood oranges, sugar and heavy cream. I have an electric juicer, which made the process easier. But if you don’t, it won’t hurt to bring out that arm muscle and squeeze all the oranges by hand. You can also use a hand held juicer or wooden reamer to get the job done.

First, zest a couple of the oranges until your have a tablespoon. Then squeeze the oranges, mix the juice with sugar and a little cream, and pour it into an ice cream machine or attachment that has been frozen overnight.

I added the cream because I wanted the sorbet to be a little creamy. It’s not necessary if you have a dairy aversion or are vegan. It will still taste amazing.

You can also make this sorbet if you do not have an ice cream machine. Pour the mixture into a container and freeze until solid, mixing it every hour.

Recipe:

1 tbsp blood orange zest

2 cups blood orange juice (from a whole bag of oranges, about 10)

1/2 cup sugar

1/4 cup heavy cream

Freeze ice cream attachment overnight.

In a bowl, mix zest, orange juice, sugar and heavy cream. Chill for 4 hours or overnight. Pour into the ice cream attachment or maker and process the mixture until mostly frozen. Place into a container and freeze until solid.