Blood Orange Sorbet

This sorbet is best eaten the day it is made. When blood oranges are out of season, other oranges can be used, but of course the color will be not have the rich color of the blood orange. Check the sorbet about 30 minutes before you are going to serve it. If it has been in the freezer for several hours, you may want it to soften a bit in the refrigerator before serving. You should get about 3 cups of juice from about 3 pounds of blood oranges.

Makes 1 scant quart

3 cups strained blood orange juice
Finely grated zest from 1 small blood orange
about 1/3 cup honey
about 1/4 cup seedless raspberry preserves

Combine the juice and zest in a bowl. Add the honey and raspberry preserves. Stir to dissolve the honey. Taste and add more honey or preserves to sweeten as desired. Pour into the bowl of an ice cream machine and spin according to the manufacturers instructions.

Copyright ©2008 Full Plate Media