BLOOD ORANGE SORBET

Blood oranges are part of Sicilian culture. From January to April, it is pretty easy to find blood oranges. The origin of the blood orange is rather unexciting, just a mutation of the sweet orange. The berry like flavor and color is just incredible. Mostly they are just eaten but you can make sauces from them as well as one notable antipasto where slices are placed in a dish topped with very thin slices of red onion then a drizzle of olive oil. For me I love the sorbet, it is so refreshing and light and easy to make. Blood oranges are now grown in California and are easy to find. This is the season, so keep your eyes open. I just bought some last week at a Farmer's Market. You can use regular oranges but it just isn't the same. Don't get me wrong, Blood Orange Gelato is out of this world but sorbet is refreshing and will save a few fat calories. "Taste makes waist".

BLOOD ORANGE SORBET

1 Tablespoon blood orange zest

1 ¼ Cups water

¾ Cup sugar

Enough blood oranges to make 2 ¼ cups puree (3 to 4 pounds)

Combine zest, water and sugar in saucepan, stir over high heat until sugar totally dissolves and comes to a boil. Remove from heat. Peel oranges, cut away all pith and seeds. Work over a bowl, so not to loose any juice, cut out membranes. Combine orange and it’s juices to make 2 ¼ cups, transfer to blender or processor and puree until smooth, about 45 to 60 seconds. Mix with reserved syrup , cover and refrigerate overnight. Process in ice cream maker. Transfer to container and freeze. You will need to soften for about 20 minutes before serving.

If you don’t have an ice cream maker. Prepare as above, but place liquid in a long flat container and place in freezer. About every half hour, take out and with the tines of a fork, run through mixture. Continue this process until frozen into crystals.

Buon Appetito!