I started with a mint-infused simple syrup. While that cooled, I pulled out my glass citrus press (just like my grandmother had!) and hand-juiced some blood oranges. Even with the manual juicing, the whole process is quite quick and in only a few hours, I had refreshing and flavorful sorbet. If you want to feed your vamp guests this sensational sorbet, keep reading.
For simple syrup:
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
3 cups blood orange juice
Fresh mint sprigs, for garnish
- In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
- Combine blood orange juice and strained simple syrup in a large pitcher.
- Follow the instructions according to your ice cream maker for sorbet. If you don't have an ice cream maker, use the granita technique.
Makes 1 quart.
- Desserts, Ice cream