Blood Orange Sorbet
(adapted from a recipe by David Lebovitz)
8 Blood Oranges
1/2 Cup (1100g) Sugar
Slice and juice the oranges. For every cup of juice, you will need 1/4 cup of sugar.
Measure the sugar required for your quantity of juice into a non reactive saucepan and cover with just enough juice to saturate the sugar. Heat and stir until sugar is dissolved and add the rest of the blood orange juice.
Chill, and then churn in an ice cream maker for 20 minutes. Sorbet is best eaten the day it is made.
