Blood Orange Sorbet
Bon Appétit | January 2004
Yield: Makes about 1 quart
Regular oranges work just as well, but they won’t impart the same fiery sunset color.
4 pounds blood oranges or other oranges
1 1/4 cups water
3/4 cup sugar
Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
Cut all peel and pith from oranges. Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; puree until smooth, about 30 seconds. Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another use). Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors.
Process orange mixture in ice cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze. (Can be made 2 days ahead.)
Read More http://www.epicurious.com/recipes/food/views/Blood-Orange-Sorbet-109091#ixzz1K2LYMumj