Blood Orange Sorbet

by Linda Capeloto Sendowski on April 17, 2011

sorbetto agristada lemon tart 007-2-3

In our family we traditionally have a palate cleanser in between the soup, fish, and main course or dinner of the Passover Seder meal.  Since treating myself to an electric ice cream freezer a couple of years ago, I make a variety of sorbets.  Before the ice cream freezer it was a challenge each year to find out what kind of good quality sorbet was certified kosher for Passover, since I did not want to serve some artificially flavored and overly sweet brand.  After serving some sorbet as the palate cleanser in between courses, I serve the rest with the desserts.

This year my little machine has been humming along as it  churned, raspberry, strawberry, blood orange, coconut, and chocolate.  For the chocolate I used Dave Liebovitz’s  recipe.

To make blood orange sorbet, squeeze the juice from enough blood oranges or Moro oranges to measure

2 cups blood orange juice with some pulp

1 tablespoon lemon juice

2 cups of simple syrup

To make simple syrup, bring 2 cups of sugar with 2 cups of water to boil in a sauce pan.  Let the syrup cool and refrigerate overnight.

In the container of and ice cream freezer, add 2 cups of blood orange juice with some pulp, 2 cups of cold simple syrup and 1 tablespoon lemon juice, then turn on the machine.  Freeze.  Remove the sorbet from the ice cream maker and place it in a container with a lid in your freezer until you are ready to use it.  For the Seder, the morning of the big event I pre scoop the sorbet into glass ramekins and return the ramekins to the freezer until serving time.  You can offer several flavors if you prefer.

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