Ingredients
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4 pounds
cara cara, blood or valencia oranges
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sugar
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1 shot
mezcal (high quality) or tequila
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1 pinch
lavender sea salt
Directions
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supreme your oranges, removing peel & pith from oranges (((http://www.marthastewart.com/271469/supreming-citrus)))
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remove seeds if any from oranges & pulse oranges in food processor, leaving them pulpy, pulp adds lovely texture to finished sorbet
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measure out pulpy juice. for every 1C add 1/4C sugar (for example for 3C of pulp add 3/4C sugar
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put sugar in non reactive saucepan, add enough pulp to cover, bring to a low simmer, stirring to dissolve sugar
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stir dissolved sugar/juice mixture back into rest of pulp mixture, add 1 shot of desired liquor & pinch of high quality lavender sea salt
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chill over night, at least for 6 hours in fridge
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follow your ice cream maker's instructions, freezing & processing as directed
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serve with candied orange peels if you like
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