BLOOD ORANGE AND GRAPEFRUIT SHERBET
In preparation for my girls night on Thursday, I decided to do my own twist on the Satsuma Sherbet recipe from last week. Switching out the satsumas for blood oranges and a splash of grapefruit, this sherbet is full of citrus flavor. The addition of a little milk and cream adds a smooth, rich texture to the sherbet. I think my ladies are gonna like this one.
Makes 1 quart
7-8 blood oranges
1 cup organic sugar
1/4 teaspoon salt
Zest of 3 blood oranges
2 tablespoons triple sec
2/3 organic whole milk
2/3 organic heavy cream
Zest three blood oranges in a large bowl and set aside.
In a small saucepan, heat 1 1/2 cups of the orange and grapefruit juice, sugar, and salt on medium until sugar dissolves. Remove from the heat and pour into the bowl with the zest. Slowly stir in the remaining juice, triple sec, milk and cream. Whisk until combined.
Cover the bowl and place into the refrigerator to chill, about 30 minutes. Once chilled, pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
Once your sherbet is ready, scoop into a container. Place parchment directly on top of the ice cream to prevent ice crystals from forming. Cover with a lid and freeze until firm, at least 4 hours.