When I saw these gorgeous blood oranges, I just had to try a few recipes using them. The dark red orange becomes a softer peach color in this sherbet. This same recipe can be used as a granita. You just have to scape the ice with a fork every so often as it continues to freeze to form the ice crystals.
Author Veg Life Staff
1-1/2CBlood Orange Juicereserve 1/2 cup for the sugar syrup
1/2Tbl Fresh Lemon Juice
1/2Cplus 1/8 C Coconut Milk
1/4CBlood Orange Segmentsdiced and chilled
Juice the blood oranges.
Using 1/2 C of that juice, add to the 1/2 C sugar in a medium saucepan over medium heat until sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes. Remove from heat and add the salt.
Transfer this syrup to a heat proof bowl and chill. Chill the juice as well.
Once chilled, mix the juice and lemon juice into the syrup mixture. Stir in the coconut milk.
Pour into your ice cream maker (or you can use a Vitamix, or other high speed blender to process to a soft serve stage). Follow your manufacturer's suggestions.
Add the chilled, diced orange segments while soft and place in a freezer safe bowl to continue to freeze.
NOTE: If you prefer to use this mixture as a granita, simply scrape with a fork every half hour or so to create the ice crystals.