Author Notes
A simple, beautiful sorbet showcasing the best of winter's citrus. Beautiful when mixed in sparkling wine and perfect for company. —Natasha at The Simply Luxe Life
Ingredients
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1/4 cup
water
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1/2 cup
granulated sugar
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1 piece
fresh rosemary sprig
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2 cups
blood orange juices (approx. 8 oranges)
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1 teaspoon
liquor (gin, vodka, Triple Sec, etc.) - optional
Directions
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Make the simple syrup: Add water and sugar to sauce pan, cook, stirring frequently, over medium high heat until sugar has dissolved and mixture thickens a bit. Remove from heat and add rosemary sprig. Set aside to cool.
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After mixture has cooled, remove rosemary sprig.
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Add simple syrup to blood orange juice. Cool in refrigerator for 30 minutes to 1 hour.
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Add the cooled mixture to your ice cream machine. If you’d like to add the liquor, do so now. Follow you ice cream maker’s directions for times- usually 20 to 30 minutes. Freeze at least 1 hour before serving.
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