Blood Orange Sherbet
Inspired by techniques from Serious Eats.
No cooking at all: blood orange juice and zest whisked with cream and sugar for a creamy, rosy sherbet.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- large bowl
- whisk
- citrus juicer
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 211 kcal |
| Protein | 1.2 g |
| Carbohydrate | 33.2 g |
| of which sugars | 31.8 g |
| of which free sugars | 31.1 g |
| Fat | 9.2 g |
| of which saturates | 5.8 g |
| Fibre | 0.2 g |
| Salt | 0.23 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sherbet
- 500 ml blood orange juice, strained (from about 12 oranges), chilled
- 1 tsp finely grated blood orange zest
- 200 ml double cream, cold
- 150 g light corn syrup or glucose syrup
- 90 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Zest and juice. Grate the zest from two oranges first, then squeeze them all and strain the juice.
- 2
Whisk. Whisk the juice, zest, cream, corn syrup and sugar together in the bowl until you can no longer feel sugar grains on the base.
- 3
Season. Whisk in the salt, taste and add a pinch more if it needs lifting.
- 4
Chill. If the oranges were at room temperature, refrigerate the mix for 2-3 h.
- 5
Churn and freeze. Churn for 20-30 min; eat it soft or freeze for 4 h for firmer scoops.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
