Bloody Murdah!

I am ashamed to admit that until I started to read The Wednesday Chef, I had no idea the LA Times had a great Food section. Lately, I've actually liked the recipes and articles in the LA Times more than the ones in the NY Times - shocking, I know!

Anyhow, a couple of weeks ago, they had a great article about gelato and sorbet. One of the recipes was a Blood Orange Sorbetto. I had thought that most sorbet recipes were the same - I was surprised to see that this one included corn syrup. Honestly, I have no idea what it chemically adds to the dish - perhaps it doesn't freeze? No idea. I still added a tablespoon of vodka, just to make sure it wouldn't freeze up.

Well - I have to say - juicing fruits, even if you have good juicing equipment, is a pain in the butt. I had a sore spot on the base of my thumb (where I was pushing down the handle of my juicer) for about a week. I think I juiced about 8 or so oranges, and I barely got a cup of juice! My goodness. I'm sure places like Ciao Bella use already-juiced blood oranges and the like, but it really makes you appreciate how many fruits it takes to make all that gelato/sorbet! p.s. on a side note - I didn't add any coloring to my sorbet - it was naturally that color!! amazing!

This sorbet was really nummy - a little bitter - and not too sweet. It's a perfect way to end a meal on a refreshing note. I served the sorbet with a Meyer Lemon Pound Cake. It was a tasty citrus explosion.

Categories: Citrus, Sorbet