Blood Orange Sorbet

Ingredients

• 3 pounds blood oranges – zested and juiced
• 0.75 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice – freshly squeezed

Instructions

1. Wash the blood oranges; finely grate the zest from 1, then juice the remaining fruit and strain through a fine sieve until you have 2 cups juice; refrigerate the strained juice.
2. In a small saucepan, combine the granulated sugar, water, and the reserved zest; bring to a simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes.
3. Remove from heat, cool to room temperature, then strain out the zest and chill the syrup until cold, about 30 minutes in an ice bath or 2 hours in the refrigerator.
4. Whisk the cold syrup with the lemon juice and the strained juice until evenly combined.
5. Cover and refrigerate until very cold, at least 4 hours or overnight.
6. Churn in an ice cream maker until softly set, 18–25 minutes, or until it reaches a thick, soft-serve consistency.
7. Transfer to a chilled container, press parchment directly onto the surface, and freeze until scoopable, 2–3 hours.
8. No-machine method: Pour the mixture into a shallow pan, freeze 30 minutes, whisk vigorously, then repeat every 30 minutes for 2–3 hours until smooth and scoopable; pulse once in a food processor before serving, if needed.