Yes, I understand quite well the untimeliness of this post, as most of us are still experiencing stormy, snowy conditions and even a Polar Vortex or two. In fact, as I type this post on my computer, the snow is falling serenely outside of my window, erasing the tyre marks of the cars that have passed not too long ago. The footprints of the committed joggers have all been covered up again and still it falls; silently, beautifully and innocently.
Of course, there was nothing innocent about it a few hours ago when I was driving my daughter to her babysitting job. Let’s just say, three lane roads became two lane roads for cars going slightly faster than a snail, and even then I had problems staying in my lane. I couldn’t control my 4×4 SUV that’s made for snowy weather! I was finally glad to be home, nice and warm enjoying a coffee and some…..crumpets 🙂
So, back to this sherbet. I know, I know, it’s totally inappropriate for these winter days but I couldn’t resist the blood oranges. They make my heart sing when I see their beautiful colour in all the dreariness of winter. I don’t know about you, but I can eat ice cream in spring, summer, fall and winter. Ice cream does not have a season in my books and in my house! Sometimes, I think we go through more ice cream during the winter months than summer.
That being said, here is a Blood Orange Sherbet. Of course, considering blood oranges are in season now, this is really the only time we can make this. If you don’t want to eat it straight up, make a float out of it like we did or throw it into your daily smoothie. It is delicious either way.
Besides, the colour alone will lift your spirits and you’ll be just happy looking at it. So, whether you make it to just gaze upon when you’re feeling blue or actually eat it, it’ll bring joy to your senses regardless.
- 2 cups/475ml blood orange juice, freshly squeezed and strained
- 1 cup/200g cane sugar
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon orange blossom water
- 1 cup/235ml organic heavy cream (double cream)
- ½ cup/120ml, organic milk, whole or 2%
- Place all the ingredients except the milk and cream into a bowl of a food processor and mix until the sugar is dissolved.
- Remove into a bowl and whisk in the milk and cream
- Place in the fridge until the mixture is chilled, at least an hour.
- Pour the mixture into your chilled ice cream bowl and follow the directions of your ice cream maker.
- Turn the machine on and churn for about 20 minutes or until the sherbet is like soft serve ice cream.
- Scoop out into a freezer proof container and chill until nice and firm.
- Serve as is, with fruit or on top of a float.
Hope you’re having a great weekend, so far. The weather did throw a wrench in the plans but it’s nice to stay home and catch up on reading and recorded shows.
Stay warm everyone, and have a great week!