Blood Orange Basil Mint Sorbet

posted by harlie in food

It’s blood orange season! I have had this recipe on my to-do list for the last couple of years, but I keep missing blood orange season — I don’t particularly think of any citrus as “winter fruit”. Now that I’ve remembered, I think it’s time for a trip to Berkeley Bowl for some so I can make this sorbet.

Blood Orange Basil Mint Sorbet

1 cup sugar
1 cup water
2 cups blood orange juice
1/2 cup packed basil leaves
1/2 cup packed mint leaves
3 tablespoons fresh lemon or lime juice
2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)

Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar has dissolved. Remove from heat and add the blood orange juice, basil and mint. Let steep for about 5 minutes. Add the lemon/lime juice and strain into a bowl. Chill completely.

Stir in the liqueur and freeze mixture in your ice cream machine.

Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer for a few hours until firm.

My mouth is already watering.

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