Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 T grated blood orange zest
- 1 cup superfine sugar
- .Pinch of salt
- 2 cups freshly squeezed juice from about 8 blood oranges
- 4 T freshly squeezed lemon juice (about 1 lemon)
- 2 t vodka or triple sec
- 2/3 cup heavy cream
- .
Directions
1. In a large bowl rub the zest and sugar together with your fingers until wet and sandy.
2. Whisk in the salt, orange juice, lemon juice and vodka.
3. Strain through a fine mesh sieve.
4. Chill the mixture until very cold, about 2 to 3 hours.
5. In a separate large mixing bowl, whisk the heavy cream until soft peaks form.
6. Slowly drizzle the orange juice against the side of the bowl while whisking.
7. Turn the ice cream maker on and pour the sherbet base through the feed tube.
8. Churn until thick.
9. Transfer to an airtight container and let harden for a few hours before serving. Keeps well for 1 week.
10. You don’t have to add the vodka, but the texture won’t be the same and you will have to let the sherbet soften a bit before scooping. Makes 1 quart..
(adapted from Cook's Illustrated)