A favorite in our house when blood orange season comes around—a bright and lively mood booster for the pale days of winter.
3 cups (700 ml) freshly squeezed blood orange juice
¾ cup (150g) sugar
About 1.5 tbsp. (20ml) champagne or sparkling wine (optional)*
In a small nonreactive saucepan mix 1 cup (230 ml) juice with sugar. (Add the 1.5 tbsp. of champagne at this point, if using.) Stir over low heat until the sugar is dissolved. Scrape the dissolved sugar and juice mixture into the remaining 2 cups of blood orange juice. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.
*Alcohol has a lower freezing point than water, so adding a bit of champagne will prevent the juice mixture from freezing solid. This tends to improve the consistency of the sorbet, giving it a smoother, creamier texture. If you prefer to omit the alcohol, just let your sorbet sit on the counter and soften at room temperature for 5-10 minutes before serving.
Makes 1 quart
(Recipe adapted from David Lebovitz)
