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Blood Orange Sorbet

Posted By Linda Capeloto Sendowski On April 17, 2011 @ 11:31 AM In Cookbook,Dessert Recipes,Dessert Recipes,Fresh Produce,Holidays,Passover | 2 Comments

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. [1] [2]

To make blood orange sorbet, squeeze the juice from enough blood oranges or Moro oranges [3] 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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2 Comments To "Blood Orange Sorbet"

#1 Comment By Molly On April 18, 2011 @ 9:00 AM

My incredibly thoughtful brother-in-law gave me a kitchen wares gift card for my birthday this past weekend. I stood in front of the marked down ice cream makers for a goodly amount of time, hemming and hawing, but finally decided I would get more use out of a steamer for Passover, rather than an ice cream maker. Perhaps I made the wrong choice. :-/

#2 Comment By Marcia On April 18, 2011 @ 9:32 AM

Sounds refreshing and delightful! Thanks for all the great tips! Have a good and meaningful holiday, and enjoy all the love being surrounded by family!!! Hugs, Hanum!!
Pesah Alegre!!!

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URL to article: http://www.theglobaljewishkitchen.com/2011/04/17/blood-orange-sorbet/

URLs in this post:

[1] Dave Liebovitz’s  recipe.: http://stickygooeycreamychewy.com/2011/04/12/chocolate-sorbet-recipe-and-the-blue/

[2] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2011/04/cauliflower-and-other-delights-2-26-10-029.jpg

[3] Moro oranges: http://www.citrusvariety.ucr.edu/citrus/moro.html

[4] Image: http://www.theglobaljewishkitchen.com/2010/02/28/pluot-sorbet/

[5] Image: http://www.theglobaljewishkitchen.com/2011/05/18/chocolate-and-coconut-sorbet/

[6] Image: http://www.theglobaljewishkitchen.com/2010/03/23/marunchinos/

[7] Image: http://www.theglobaljewishkitchen.com/2011/11/01/dairy-free-caramel-apple-cake/

[8] Image: http://www.theglobaljewishkitchen.com/2012/03/18/passover-torrone-italian-nougat-bars/

[9] Image: https://www.addtoany.com/share_save

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