Blood Orange Sorbet

1. 1

   Finely grate enough peel from oranges to measure 1 1/2 tablespoons.

2. 2

   Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan.

3. 3

   Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.

4. 4

   Cut all peel and pith from oranges.

5. 5

   Working over bowl to catch juices, cut between membranes to release orange segments.

6. 6

   Discard any seeds.

7. 7

   Transfer orange mixture to processor; puree until smooth, about 30 seconds.

8. 8

   Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another use).

9. 9

   Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors.

10. 10

    Process orange mixture in ice cream maker according to manufacturer's instructions.

11. 11

    Transfer to container; cover and freeze.

12. 12

    (Can be made 2 days ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.