SICILIAN BLOOD ORANGE SORBET
Sicilian Blood Orange Sorbet is a luscious, gorgeous sorbet made with one of the crown jewels of the citrus family. Inspired by a long tradition of Italian sorbets, this recipe is super easy to make and comes together in minutes. The hardest part of the whole process is waiting for it to finish in the ice cream machine!
- 272g water
- 272g sugar
- 8g tapioca starch
- 62g light corn syrup
- 460g blood orange juice (fresh)
- a squeeze of lemon juice
- sugar syrup (see above)
To make the sugar syrup, combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil) Once the texture of the sugar syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer) immediately take it off the heat.
Place it in a container and let it cool to room temperature. Refrigerate for a minimum of 4 hours to a maximum of 24 hours.
Thoroughly mix the blood orange and lemon juice with the sugar syrup.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes in most machines)
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)
Beware of the blood orange stains while juicing! A white shirt was a casualty of developing this recipe.