Nifty Fifty

It doesn’t take more than a couple posts from a certain “theme” to get me to want to make one of them. This time it happened to be David Lebovitz and his endless list of delicious ice creams. Knowing that my mom would kill me if I used five egg yolks to make something and that we had 10lbs of oranges just sitting there, I decided to take three of them add a little sugar and have a healthy dessert for myself.

I’m not one for football, but I do love the food that comes with the Superbowl. This year I only had chicken wings because I wasn’t that hungry and really didn’t more than ten-ish wings. Probably be skipping lunch tomorrow or bringing a salad. Seeing as how this sorbet was gone a day after I made it, I guess I’ll have to cope with my homemade vanilla ice cream. It sucks to be me, right?

What originally drew me to this recipe was the color. That color was so. red. I’ve never had a blood orange, but I think I’m going to make it my summer goal to track one of them down and eat it… and hopefully enjoy it. But I had to settle with normal oranges and they’re non-blood-red color. Next time I make this with normal oranges I’ll be sure to add more red food coloring to make it look even more delicious.

You know what else would make this look better? A normal white ice cream bowl. I had to use my ramekins which are nice and all but hold that much. I’ll be picking up some white plates and bowls at Target the next time I go there because you can’t go wrong with white dishes for food photography!

Blood Orange Sorbet (but really any citrus fruit, minding the sugar) adapted from David Lebovitz

X cups freshly squeezed orange juice
X/4 cups granulated sugar

This really isn’t a recipe, more of a formula. What you need is to juice as many oranges until you get the desired amount (no more than 3 1/2 cups because normal ice cream machines only can handle 1 1/2 quarts) of juice. For every cup of juice you have you will need 1/4 cup of granulated sugar. If you have 3 cups of juice you will need 3/4 cup of sugar (yay math!).

Place the sugar in the bottom of a non-reactive saucepan and cover with just enough juice to saturate the sugar. Heat the mixture over a low fire until the sugar dissolves (it took me about 5 minutes). Pour this mixture back into the juice, stir until combined, and chill until cold. I placed it in the freezer as I was impatient.

Pour into your ice cream machine and freeze as per the manufacturer’s directions. Enjoy.