Mmmm, spring is almost here! We recently enjoyed blood orange sorbet at Le Cellier in EPCOT, so when I found Tarocco Italian blood oranges at the market, I could not resist. The key is to start with ripe, juicy, flavorful fruit.
- 6 ripe seedless blood oranges
- 1/2 c. organic turbinado sugar
Peel oranges and pulse in blender. Place sugar (less or more to your taste) in heavy saucepan and use just enough orange juice to cover the sugar. Stir constantly over medium heat, until sugar is melted and absorbed. Removed from heat, stir in the remaining juice. Place in shallow container and freeze overnight. Optional: garnish with mint spring and/or candied peel. Yields 4 modest servings.
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