I’ve lost count of how many sherbet recipes I’ve adapted from the original Cooks’ Illustrated recipe. It’s such a great recipe. I hope you enjoyed Friday’s Cantaloupe recipe from Amanda. My husband was drooling over it.
I actually made this sherbet back when blood oranges were first appearing in the stores. I’m finally getting around to posting a bunch of recipes I’ve had sitting in my “draft” folder. So, forgive me for another sherbet post!
Blood oranges are one of the most stunning fruits.
I’ve never bought any before this year. I have no idea why. They’ve been everywhere and now they are disappearing as the season ends.
I have two left in my fridge and I’ve been trying to decide how to use them. I’ve already made a ricotta cheesecake with blood orange curd, sherbet, salad, cookies, etc., etc. I even watched my husband peel one and eat it section by section, the purple juice squirting with each bite.
I’m sad to see them go. I want more of this sherbet. It was so refreshing.
The thing that gave this recipe and extra punch was the zest.
I like to use the technique of rubbing the sugar and zest together until it’s sandy and wet. That’s a Cooks’ Illustrated tip I learned back when I first started making their recipe for Glazed Lemon Cookies (p.s. it’s a how-to post). It really gives you a bang for your buck. I don’t think the recipe for this sherbet actually gives this direction (I can’t find my magazine at the moment). The recipe can be made entirely in a food processor, I just didn’t make it that way for this.
Blood Orange Sherbet
adapted from Cooks’ Illustrated
1 tbsp. grated zest
1 cup (7 oz) sugar
1/8 tsp. salt
2 cups freshly squeezed blood orange juice (about 8 blood oranges)
4 tbsp. freshly squeezed lemon juice (about 1 lemon)
2 tsp. vodka or triple sec
2/3 cup heavy cream
Place the zest and sugar in a large bowl.
Rub the zest and sugar together with your fingers until sandy and wet. Whisk in the salt, orange juice, lemon juice, and vodka. Strain through a fine mesh sieve. (Unless you like the zest to remain in there, but the texture won’t be as smooth.)
Chill the mixture until very cold, about two or three hours. (45 min. in the freezer works, but don’t let it freeze or get icy. It won’t incorporate into the cream.)
In a separate, large mixing bowl, whisk the heavy cream until soft peaks form. Slowly drizzle the orange juice against the side of the bowl while whisking.
Turn ice cream maker on and pour the sherbet base through the feed hole. Churn until thick. Transfer to an airtight container and let harden for a few hours until serving. Keeps well for 1 week. (It will get icier the longer it sits, but the flavor won’t suffer much.)
Note: You don’t have to use the vodka, but the texture won’t be the same and you will have to let the sherbet soften a bit before scooping.
Makes 1 quart.