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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18 Comments

  1. Beverly September 15, 2010  7:58 am Reply

    I love raclette--there's just something about the individualized yet communal nature of the meal. And it sports gooey melty delicious cheese.

  2. Jess September 15, 2010  8:47 pm Reply

    Sigh, I think I'm going to have to buy an ice-cream/yoghurt/sorbet maker because I want to make this SO BADLY. My love of blood oranges knows no bounds and I can only imagine how amazing they'd be as a sorbet. Plus I have so many ice-cream/sorbet recipes bookmarked in some sort of completely uncertain optimism that one day, I will own the necessary machinery to actually make those recipes. This blood orange recipe is tipping me over the edge...

    • delicieux September 16, 2010  7:09 am Reply

      I was the same Jess, I kept bookmarking all sorts of fabulous ice cream and sorbet recipes for one day when I might own an ice cream maker. In the end temptation was too much and I had to succumb. I think my boyfriend thought it might be one of those things that you buy and gets put in the cupboard after a few uses and never seen again, but that definitely won't be the case as it's SO easy to use. My tip is to make sure you have room in your freezer to always have the freezer bowl ready to go whenever you want to make something. I'll tell you, having to wait a few hours to freeze the bowl before I could use it was excruciating!!

      • Jess September 16, 2010  3:49 pm

        Oh noooo, my freezer is tiny! Partly because I've got about 6kg of blood oranges in there that I squirrelled away because I was scared the fruit shop was going to run out of them. This is a weird catch-22 situation...

        Maybe I will have to invest in some sort of chest freezer. We could do with the extra freezer space anyway, and then I'd just have to buy an ice-cream maker in order to make the best use of the freezer. :P

      • delicieux September 16, 2010  3:59 pm

        WOAH 6kg of blood oranges!!!! Wow, that's impressive. I'd never thought of squirreling blood oranges away in the freezer. Good idea though!

        Our freezer isn't very big either. I had to clear space in it for the ice cream maker bowl as it was by using up some things we already had in there. Sadly, I'm contemplating a chest freezer simply for all of the ice creams and sorbets I want to make. I have a huge list now of ice creams and sorbets I want to make and am itching to make some more but don't have the freezer space to store it all unless I eat everything I've already made, which sadly is not good for the waist line!

  3. Mesibra September 16, 2010  1:35 am Reply

    Hiii, one of my friends suggested this site to me. I really like it it is very usefull. thanks and best regards

  4. heather September 16, 2010  4:34 am Reply

    i think it would have to be coq au vin served with crusty bread and a light salad with shaved apple. so homey and comforting. and i know it's not a food per se, but French rose wine is more than perfect for an al fresco summer lunch or supper!

    cheers,

    *heather*

  5. Susan September 16, 2010  11:56 pm Reply

    It would be hard to pick a favorite French food since I have so many! Perhaps Moules et Frites, mussels and french fries. I also order that when I go to our favorite French restaurant. Crème brûlée for dessert :) I love Ina's books and recipes.

    • delicieux September 17, 2010  7:51 am Reply

      I love creme brulee too :)

  6. Susan September 16, 2010  11:57 pm Reply

    I forgot to say congratulations on your new ice cream maker! That's the same one I have. Your sorbet looks refreshing and delicious. I know you are heading into spring and summer now!

    • delicieux September 17, 2010  7:52 am Reply

      Thanks Susan :) Yes, we are heading into summer now and I have a huge list of ice creams and sorbets I plan to make with all the beautiful fresh fruit that will be available soon.

  7. Cath @ Moo-Lolly-Bar September 17, 2010  10:37 am Reply

    Thanks for the recipe. Now it is getting hotter I'll be sure to give it a go.

  8. Chocolate Shavings September 20, 2010  4:40 am Reply

    I love gratin dauphinois ( a potato gratin with cream) - it's the perfect food as we head into Fall!
    I can relate to your post - sometimes it actually feels good to buy things after you've built up a real desire for them as opposed to accumulating too much of a good thing!
    My recent post Nutella and Marshmallow Brownie Bites

  9. Jane September 21, 2010  6:06 am Reply

    I would have to say any pastry found in a French patisserie, but not much beats a cool morning and a warm cafe late with a fresh croissant or pain au chocolate. I love all food, especially from Ina's books, but sweets are kind of my thing.

  10. delicieux September 21, 2010  7:55 am Reply

    Sweets are my kind of thing too, as you can probably tell from my blog :)

  11. Emma @CakeMistress September 22, 2010  10:44 pm Reply

    Have been trying to resist an icecream maker for so long, but am being tempted by all the beautiful sorbets appearing. Blood orange would be amazing! I guess summer is coming up, he he.
    My favourite French pastry would be the almond croissant filled with a rich buttery almondcream. Yummmm.
    My recent post Financiers with Strawberry Jam

  12. Heidi October 5, 2010  4:29 pm Reply

    This is exactly what i feel like right now! I heart blood orange so much.
    Heidi xo
    My recent post Red Hill Market

    • delicieux October 6, 2010  2:50 pm Reply

      I love blood orange too. It was almost a shame to use them to make the sorbet, they are just so pretty.

 

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