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Wednesday, April 4, 2012

Recipe: Bubbly Blood Orange Sorbet

When it's citrus season, I just can't help myself. I buy Meyer lemons, ruby red grapefruit, and blood oranges whenever I see them, and in large quantities. For the most part, they get put to good use, but there's usually a few stragglers. So I grabbed my bag of blood oranges, and headed over to Cody's.

I spend a lot of time at my friend Cody's place. He is the talented illustrator behind our Swap sign, but he's also quite the amateur ice cream maker. So it doesn't hurt that there are always 2-3 of his various creations in the freezer. I knew he was jonesin' for a sorbet, so we put my citrus to good use.

Well, our little blood oranges didn't give off quite as much juice as we wanted, so thank goodness for leftover champagne. The wine adds a lightness to a recipe that could be very sweet otherwise. The addition of coriander is really the key. It's not overtly noticeable, but it adds a complexity and completes the flavor profile, somewhat like adding nutmeg to savory sauces.

Cody learned the ways of the scoop from the amazing Jeni's Splendid Ice Creams at Home cookbook, so although this recipe was made up mostly on the fly, there's definitely some Jeni in there.

Remember, if you ever want to swap sorbet or other frozen items, we have freezer access at Space with a Soul to keep everything perfectly chilled!

Bubbly Blood Orange Sorbet
Inspired by Jeni's Splendid Ice Creams at Home

2 cups blood orange juice (from about 12-18 blood oranges)
1 cup sparkling wine
1/2 cup sugar
1/4 cup corn syrup
1/4 tsp coriander

Add blood orange juice, sugar, corn syrup, and coriander to a medium sized sauce pan. Heat on medium and whisk until sugar and corn syrup have dissolved. Remove from stove and stir in sparkling wine. transfer to a bowl or resealable bag and chill for at 1-2 hours. Once base is chilled, add to ice cream machine and churn for 20-30 minutes, or follow manufacturer's instructions. Transfer to a reusable container and freeze overnight, or until it has reached your desired consistency.

(Photos: Tara Bellucci)

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