Blood Orange Sherbet

Blood Orange Sherbet Recipe from Italy | Ingredients: blood orange, superfine sugar, salt, juice, lemon juice, vodka, heavy cream

Region / culture: Italy | Preparation time: 3 hours | Cooking time: 20 minutes | Servings: 6

Introduction

Blood Orange Sherbet is a refreshing and vibrant dessert that combines the tangy sweetness of blood oranges with the creamy texture of sherbet. This recipe is perfect for those looking to indulge in a dessert that is both flavorful and visually appealing. The use of fresh blood oranges, combined with a hint of lemon and the richness of heavy cream, creates a sherbet that is both sophisticated and delightful. Whether you're looking to impress guests or simply treat yourself, this Blood Orange Sherbet is sure to be a hit.

History

The concept of sherbet has been around for centuries, with its origins tracing back to the Middle East, where it began as a sweetened fruit drink. Over time, the recipe evolved and made its way to Europe, where it was adapted into the frozen dessert we know today. Blood Orange Sherbet, in particular, is a modern take on traditional sherbet recipes, utilizing the unique flavor profile of blood oranges. This citrus fruit, known for its deep red color and slightly berry-like taste, gives the sherbet its distinctive flavor and stunning appearance.

Ingredients

1 tbsp of grated blood orange zest
1 cup of superfine sugar
a pinch of salt
2 cups of freshly squeezed juice from about 8 blood oranges
4 tbsp of freshly squeezed lemon juice (about 1 lemon)
2 tsp of vodka or triple sec
0.67 cup of heavy cream

How to prepare

In a large bowl, rub the zest and sugar together with your fingers until wet and sandy.
Whisk in the salt, orange juice, lemon juice, and vodka.
Strain through a fine mesh sieve.
Chill the mixture until very cold, about 2 to 3 hours.
In a separate large mixing bowl, whisk the heavy cream until soft peaks form.
Slowly drizzle the orange juice against the side of the bowl while whisking.
Turn the ice cream maker on and pour the sherbet base through the feed tube.
Churn until thick.
Transfer to an airtight container and let harden for a few hours before serving. Keeps well for 1 week.
You don't have to add the vodka, but the texture won't be the same and you will have to let the sherbet soften a bit before scooping.

Variations

For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
Add a tablespoon of orange liqueur to enhance the citrus flavor and add complexity.
Incorporate a small amount of finely chopped fresh mint into the sherbet mixture for a refreshing twist.

Cooking Tips & Tricks

To ensure the best results when making Blood Orange Sherbet, consider the following tips and tricks:

- Use the freshest blood oranges you can find for the most vibrant flavor and color.

- When zesting the oranges, be sure to avoid the white pith beneath the skin, as it can add bitterness to the sherbet.

- For a smoother texture, strain the juice mixture through a fine mesh sieve to remove any pulp or seeds.

- Chilling the mixture thoroughly before churning will help achieve the perfect consistency.

- If you don't have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired texture.

Serving Suggestions

Serve the Blood Orange Sherbet in chilled bowls or glasses to keep it at the perfect consistency. Garnish with a sprig of mint or a thin slice of blood orange for an extra touch of elegance. This sherbet is an excellent dessert on its own or can be paired with light pastries or fresh fruit for a more elaborate treat.

Cooking Techniques

The key techniques in making Blood Orange Sherbet include zesting and juicing the citrus fruits, whisking the ingredients to create a homogeneous mixture, and churning the mixture in an ice cream maker to achieve the perfect sherbet texture.

Ingredient Substitutions

If blood oranges are not available, navel oranges or tangerines can be used as a substitute, though the flavor and color will be slightly different.

- Granulated sugar can be used in place of superfine sugar, though it should be dissolved thoroughly to avoid a grainy texture.

- For a non-alcoholic version, omit the triple sec and replace it with an equal amount of orange juice or a non-alcoholic orange liqueur substitute.

Make Ahead Tips

The sherbet mixture can be prepared and chilled up to a day in advance before churning. Once churned, the sherbet can be stored in an airtight container in the freezer for up to 1 week, making it a convenient make-ahead dessert option.

Presentation Ideas

For an elegant presentation, serve the sherbet in clear glass bowls or martini glasses. Garnish with a twist of orange zest, a few pomegranate seeds, or a drizzle of dark chocolate for a visually stunning dessert.

Pairing Recommendations

Blood Orange Sherbet pairs beautifully with sparkling wines, such as Prosecco or Champagne, which complement its citrusy flavor and refreshing qualities. It also goes well with light, crisp white wines or a citrus-infused cocktail.

Storage and Reheating Instructions

Store the sherbet in an airtight container in the freezer. There is no need to reheat, but if the sherbet becomes too hard, let it sit at room temperature for a few minutes to soften slightly before serving.

Nutrition Information

Calories per serving

A serving of Blood Orange Sherbet contains approximately 200 calories. The calories are primarily derived from the sugar and heavy cream, making this dessert an indulgence best enjoyed in moderation.

Carbohydrates

A serving of Blood Orange Sherbet contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the superfine sugar used in the recipe, with a smaller contribution from the natural sugars found in blood oranges and lemon juice. Carbohydrates are an essential part of a balanced diet, providing the body with energy.

Fats

This sherbet recipe contains about 7 grams of fat per serving, primarily from the heavy cream. While it is higher in fat than sorbets, which do not contain dairy, the amount of fat in this sherbet contributes to its creamy texture and rich flavor.

Proteins

Blood Orange Sherbet is not a significant source of protein, containing less than 1 gram per serving. As a dessert, its primary nutritional contributions are carbohydrates and fats.

Vitamins and minerals

Blood oranges are a good source of vitamin C, and this sherbet provides a moderate amount of this essential vitamin. Vitamin C is important for immune function, skin health, and iron absorption. The dessert also contains small amounts of minerals such as potassium and calcium, contributed by the blood oranges and heavy cream.

Alergens

The primary allergen present in Blood Orange Sherbet is dairy, due to the use of heavy cream. Individuals with a dairy allergy or intolerance should avoid this dessert or consider a dairy-free alternative.

Summary

Blood Orange Sherbet is a delicious and visually appealing dessert that offers a good source of vitamin C and a moderate amount of calories. While it does contain sugar and dairy, it can be enjoyed as an occasional treat as part of a balanced diet.

Summary

Blood Orange Sherbet is a delightful dessert that combines the unique taste of blood oranges with the creamy texture of sherbet. With its vibrant color and refreshing flavor, it's a perfect treat for any occasion. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs. Enjoy this delicious sherbet as a sophisticated end to a meal or a refreshing snack on a warm day.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a hot summer day, and my dear friend Sarah had invited me over for a little afternoon get-together. As soon as I walked into her kitchen, I was hit with the most delicious scent - a sweet and tangy aroma that made my mouth water.

Sarah was standing at the counter, a big smile on her face as she stirred a pot on the stove. "Hey there, Grandma," she said, giving me a quick hug. "I'm so glad you could make it. I'm making a batch of my famous Blood Orange Sherbet - you're going to love it!"

I watched in awe as she carefully poured the mixture into a metal bowl and placed it in the freezer. "It'll be ready in a few hours," she said, wiping her hands on a kitchen towel. "In the meantime, why don't you relax and tell me about your day?"

As we sat at the table sipping on ice-cold lemonade, Sarah told me all about how she had come across the recipe for Blood Orange Sherbet. "I first tried it at a little cafe in Italy," she explained. "The owner was kind enough to share the recipe with me, and I've been making it ever since."

I couldn't wait to try it for myself. The hours seemed to drag on as we chatted and caught up on each other's lives. Finally, Sarah announced that the sherbet was ready. She scooped some into two bowls and handed one to me.

I took a bite, and immediately I was transported to a world of citrusy goodness. The flavor of the blood oranges was intense and refreshing, the perfect balance of sweet and tart. I couldn't believe how something so simple could taste so divine.

As I finished my bowl, Sarah laughed at the look of pure bliss on my face. "I told you that you'd love it," she said. "And now you have the recipe, so you can make it whenever you want."

From that day on, Blood Orange Sherbet became a staple in my dessert repertoire. I made it for family gatherings, potlucks, and any time I wanted to treat myself to a little taste of summer. It never failed to impress, and I loved seeing the smiles on my loved ones' faces as they savored each spoonful.

Over the years, I made a few tweaks to Sarah's original recipe. I added a splash of fresh lemon juice to brighten the flavors, and a touch of vanilla extract to enhance the sweetness. I also experimented with different ratios of sugar and cream, until I found the perfect balance that suited my taste buds.

One day, as I was making a batch of Blood Orange Sherbet for a family barbecue, my granddaughter popped into the kitchen. She watched me with curious eyes, her small hands clutching the edge of the counter.

"Grandma, what are you making?" she asked, her voice filled with excitement.

I smiled down at her and explained, "This, my dear, is Blood Orange Sherbet. It's a special recipe that I learned from my friend Sarah many years ago. Would you like to help me make it?"

Her eyes lit up with delight, and she eagerly nodded her head. Together, we squeezed the juice from the blood oranges, stirred in the sugar and cream, and poured the mixture into the ice cream maker. As we waited for the sherbet to freeze, I told her all about the time I first tried it at Sarah's house.

When the sherbet was finally ready, we scooped some into bowls and sat at the table, enjoying the cool, creamy treat together. My granddaughter's face lit up with joy as she savored each spoonful, just like I had done so many years ago.

As she licked the last remnants of sherbet from her bowl, she looked up at me with a big smile. "Grandma, this is the best dessert ever! Can we make it again tomorrow?"

I chuckled at her enthusiasm and ruffled her hair affectionately. "Of course, my dear. I think we've found ourselves a new favorite recipe." And with that, I knew that the tradition of making Blood Orange Sherbet would continue for generations to come.