Blood Orange Sorbet

From: Molly Moon Neitzel

INGREDIENTS

• • 2 oz cold water

  • 6-8 oz granulated sugar, according to desired sweetness.

  • 16 oz blood orange juice, preferably freshly squeezed (from about 10 blood oranges)

  • 1 tablespoon lemon juice

DIRECTIONS

• 1. Combine the water and sugar in a small heavy-bottomed saucepan over medium heat.

  2. Bring just to a boil, whisking to dissolve the sugar.

  3. Remove the pan from the heat and whisk in the blood orange juice and lemon juice.

  4. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.

  5. When the mixture is cold, pour it into an ice-cream maker and process.

  6. For soft sorbet, serve immediately.

  7. For a firmer sorbet, cover and freeze for 4 hours.