Summertime gatherings call for sorbets! Whether it's served as a dessert or a palate cleanser, you and your guests will be glad you had this in the freezer.
It’s sorbet season again (when isn’t it sorbet season?) and if you know us, you know that we love to add a little booze to our desserts.
If you don’t have an ice cream machine, just stir through the mixture with a fork every hour or so during the freezing process. It’ll serve up more like a granita, but there’s nothing wrong with that!
This Blood Orange Sorbet can be made without tequila, of course, but I recommend adding at least a tablespoon for a smoother consistency.
Blood oranges may not be in season in your neck of the woods, but regular oranges work beautifully too. And the buck doesn't stop there, any citrus fruit will make a wonderful substitute, just remember to adjust the sugar accordingly. xoxo Kirsty
Boozy Blood Orange Sorbet
Ingredients for 6-8 servings
2 cups (475 ml) water
1 cup (190 g) sugar
2 cups (250 ml) freshly squeezed blood orange juice
6 tablespoons (90 ml) tequila
zest of one organic blood orange or orange
In a heavy saucepan over medium heat, stir the water and sugar until the sugar has dissolved, then increase the heat and bring to a boil for a couple of minutes. This is known as 'simple syrup' and can be used as a base for any sorbet.
Transfer the syrup to a bowl and set aside to cool. Add the blood orange juice, tequila and orange zest. Cover and refrigerate for at least 2 hours.
If you have an ice cream maker, follow the manufacturer’s instructions to churn the sorbet and transfer to a freezer-proof container. Freeze for at least 6 hours before serving.
If you don’t have an ice cream maker, transfer the sorbet mixture to a shallow, freezer-proof bowl. Scrape a fork through the mixture every hour or so to loosen up the ice crystals.
Serve in your favorite chilled cocktail glasses.
Comments