It’s officially winter citrus season according to instagram, where everyone’s been flashing their goods in beautiful lighting while side bragging that they won’t be getting scurvy because they’re eating the equivalent of a tube of emergen-c in one sitting.
I mean I guess they could be making sherbet or a cocktail or a body scrub or just putting them under their shirts and pretending they’re boobs.
I would choose boobs/ingesting more vitamin c than my body can handle.
I love all the winter citrus mainly because they’re pretty, I think we all do. I mean there’s a slight difference in taste but we’re all in this because of that vampy lip and what it can do for our sherbets and glazes.
I mean, that color.
It’s like those pills that make sour things sweet. Tell people it’s raspberry then deal with the consequences when they tell you they’re allergic to oranges.
The recipe is actually spot on for a classic orange sherbet profile, notice there’s no r in there, and it’s fairly easy to throw together. There is some heavy cream, there needs to be dairy or else it’s just a sorbet, but it’s not as much as you’d usually have with a quart of frozen goodness so the flavor of the citrus comes through a lot more.
But we all know we’re here for that color. 110% put me in that head to toe.
Blood Orange Sherbet
makes about a quart of sherbet
From Cooks Illustrated
1 cup white granulate sugar
1 tablespoon blood orange zest (from 3 small blood oranges)
1/4 teaspoon salt
2 cups blood orange juice, from about 2 lbs of small oranges
2 tablespoons freshly squeezed lemon juice
1 teaspoon vodka (the regular recipe uses 2 but if you can see in these pictures but this was 2 seconds from a giant puddle)
2/3 cup heavy cream
In the bowl of a food processor pulse together the sugar, blood orange zest, and salt about 10 times until it’s all evenly combined and the mixture is starting to clump up. CI uses the word damp in their recipe to describe this and I’m not sure which one I hate more.
Once that’s golden mix together the orange and lemon juice with the vodka and pour it into the food processor while it’s running or just pour it all it in and let it rip, letting it go for about a minute to dissolve all the sugar.
Strain this into a large measuring cup to catch all the zest because I don’t need that interrupting my smooth sherbet then transfer this to the freezer for an hour or so to get really really cold. This next step happens pretty quickly then it just goes straight to the ice cream maker so it needs to be super cold.
Once the juice is ready to getting, whip the cream by hand (it’s not enough for my larger stand mixer so if you’ve got a cute little stand mixer then go for using that) until soft peaks form. Slowly drizzle in the juice mix while you whisk the cream if you have an extra set of hands or just pour all of it in with the whipped cream and quickly mix if you’re by yourself and it’ll be our little secret.
Now be asap about it and pour this into your ice cream maker with a bowl that’s been freezing for 24 hours don’t cheat that. Churn according to the manufacturer’s instructions (about 15 minutes in this classic) then transfer to a loaf pan or whatever container you’re into for ice cream, top it with a few layers of plastic wrap then a lid if you have one and put this in the freezer to freeze completely, like 8 hours or overnight then serve.