Recipe Details

Summary

Name: Blood Orange Sherbet

Category: Ice Cream

1/3 cup granulated sugar

1 cup water

2 cups strained blood orange juice

2 teaspoons fresh lemon juice

2 teaspoons finely−grated blood orange zest

2 tablespoons orange−flavored liqueur or vodka (optional)

3 large egg whites, beaten until stiff

Combine sugar and water in a small saucepan and heat until sugar is melted and mixture is clear.

Remove and chill.

In a glass bowl, combine chilled sugar syrup, orange juice, lemon juice, zest and liqueur. Mix

thoroughly, then fold in the egg whites using an over−and−under motion. Continue folding until no egg

white streaks remain in the mixture. Pour mixture into an ice cream maker and freeze until firm,

according to manufacturer's instructions.

Makes about 1 1/2 pints.