7 February 2014

{Refreshing} Blood Orange Sorbet with Rosemary


I trotted to Borough Market the other week. I hadn't been there in yonks, even if I live a short bus ride away from the place. It is such a huge food market in London, full of lovely fresh produce, artisan bread, coffee, ice-cream, cheese, wine, anything you want.  And so many food trucks and kiosks it would take me a year to sample every last one of them. But it is so busy! So many tourists (true Londoner talking here), and if you take something to eat, you are left munching it on the side of street next to a bin, while people bump into you without apologising (true Canadian too).

Still I packed my bags full of leeks, colourful carrots, smoked garlic (awesome), sourdough bread, vacherin cheese and the hero of the day: blood oranges from Sicily.

These beautiful little jewels looking completely orangey on the outside, incongruous. But they reveal such vibrant colour inside. Such intensity.



I have been a little obsessed lately about finding ways of making ice cream without actually owning an ice cream maker. So I tried my hand at sorbet. The result are a little less "creamy" because it hasn't been churned, but it is still a sweet little frozen treat.

I used the base of the recipe from David Lebovitz, but improvised a little as I do not own an ice cream maker or sorbetiere. I also decided to infuse the syrup with rosemary. The taste the rosemary gives is really subtle, but you can definitely taste an herbal influence.



























To make it you'll need:

500 ml blood orange juice, freshly squeezed
100g caster sugar (1/2 cup)
few sprigs of fresh rosemary

Heat up half the blood orange juice in a small saucepan. Add the sugar and rosemary and stir until the sugar has dissolved.

Remove from the heart and add the remaining of the juice to the pan. After the syrupy juice is completely cool, remove the rosemary sprigs, transfer to a container with lid (so the syrupy juice is about 1 inch in thickness) and place in the freezer for a minimum of 3 hours.

Take the container out of the freezer and break the frozen syrup up using a blunt knife into small pieces. Place into a food processor and whizz away until you get a sorbet texture.

This sorbet is so refreshing, not too sweet, perfect.





Scoop away!




No comments:

Post a Comment