Blood Orange Sorbet & your chance to win Ina Garten’s Barefoot in Paris book

How to make blood orange sorbet

Over the years I have shudder to think how much money I have spent on clothes and shoes.  My wardrobe (which fills 2 sections or the 3 section wardrobe in our bedroom and another double wardrobe in the spare room) is testament to my shopping addiction.  Thankfully, in recent years I’ve realised that you don’t need to spend ludicrous amounts of money on “things”, such as the latest beautiful dress or sexiest pair of heels, to make you happy.

That’s not to say I don’t still indulge in shopping, because I do, but on a much, MUCH smaller scale.  My shopping focus recently has shifted to equipping my kitchen.  One of my latest acquisitions, and something I had wanted for a long time, was an ice cream maker.  I went for the Cuisinart Ice Cream, Yoghurt and Sorbet maker which I purchased from the lovely people at KitchenwareDirect.  It’s fantastic, although noisier than I thought it would be.

We had some beautiful blood oranges that we picked up at the farmers markets so I thought I’d put them to good use in a sorbet.  I love way the beautiful blood red contrasts with the orange flesh.  Blood oranges unusual red colour comes from anthoyanins (a family of red, blue or purple pigments) which are common in flowers and fruit (such as cherries, blueberries, raspberries, and eggplant), but not in citrus.  Anthoyanin is a powerful antioxidant and along with the fact that oranges are high vitamin C and high in fibre blood oranges are a healthy choice.  Ok, mixing their beautiful pinky juice with sugar to make sorbet might not be quite so healthy, but it sure does taste good!

Blood orange sorbet recipe

Win Ina Garten's Barefoot in Paris cookbook

Now onto the competition, and your chance to win Ina Garten’s Barefoot in Paris cookbook.  To enter the competition, leave a comment below telling me what your favourite French food is and why.  The competition closes midnight on September 22.  The winner will be chosen at random and notified in a post on September  24 and via email.  Good luck!!

Also, I will be having a competition for my email and feed subscribers starting the week of September 27, so if you would like your chance to win John Campbell’s Formulas for Flavour with foreword by Heston Blumenthal sign up before September 27 to take part.  You can subscribe by email here or to my feed here.

Blood orange sorbet
Adapted from Cuisinart Recipe Booklet

3 cups of granulated sugar
3 cups of water
2 1/4 cups of freshly squeezed blood orange juice
1 1/2 tablespoons of grated blood orange zest

1. Combine the sugar and water in a saucepan and bring to the boil before reducing to a low simmer.  Simmer, without stirring, until the sugar is dissolved.  Set aside to cool completely before making the sorbet.

2. Combine the sugar syrup, blood orange juice and zest in a bowl and mix until combined.

3. Turn on the ice cream maker and pour the mixture into the freezer bowl and mix until the mixture thickens, about 25 to 30 minutes.

4. Scoop into freezer appropriate containers and freeze until desired.

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