Blood Orange Sherbet

With the coming and going of winter comes the abundance of rich, beautiful citrus fruit. I love all citrus, Meyer Lemons, Bearss Limes, Cara Cara Oranges and of course Blood Oranges. I love them raw, cooked, juiced, in Sauce Maltaise, in salads and most of all Sorbet and Sherbet. I have posted the following recipe for a glorious blood orange sherbet.

Blood Orange Sherbet

1 Cup Sugar
3 Tablespoons Blood Orange Zest
2 Cups Blood Orange Juice
Pinch Of Kosher Salt
1 Tablespoon of Lemon Juice
1 1/2 Cups Whole Milk
1 teaspoon Vanilla (optional)



Directions:

Place sugar in a bowl a bowl and mix in the zest. Rub zest into sugar to until it looks like west sand. Cover with plastic wrap and allow to sit for at least 1 hour. THIS IS VERY IMPORTANT STEP. It should look like this:

Next, Place sugar mixture, both juices, and vanilla into a bowl. Whish until sugar is dissolved. Place the mix in the refrigerator until well chilled. Once cold, add the whole milk and stir well. It will become a beautiful pink color.

From here place in an ice cream freezer and process until smooth and semi-frozen. Place in containers, cover and allow to freezer for a few hours. If you don't have an ice cream freezer place in cake pans, place in freezer, stir every half hour until set. When ready to eat, break up into pieces and place in a mixer with paddle attachment. Beat until smooth. ENJOY!!!