Blood Orange Rosemary Sorbet

by eat in my kitchen

Blood Orange Sorbet

When I bought our ice cream maker a couple years ago, I didn’t use it at first. I’m not crazy about ice cream although I have  a sweet tooth and I can eat sweets all the time – if it’s frozen I have to be in the mood. Things changed after I made my own first ice cream, I think it was strawberry, very creamy and far better, fruitier and less sweet than most I had tried before.

I always start my ice cream production in spring as I prefer to make it with fresh fruit, strawberry, blueberry, later in the year I use plums as well, everything sweet and aromatic finds its way into my ice cream maker. It’s still quite early in the year and the temperature is far from summery but spring officially starts today, the perfect day to begin the production! Local berries aren’t ripe yet so I have to think of something else. I find my inspiration in a frozen delicacy I love to eat in summer when we’re in Malta, a fruity granita or sorbet! I love to walk along the promenade at the sea in the late afternoon when the sun is more forgiving, a cup of sour lemon granita in my hand, melting as soon as I dip the spoon into the crunchy bits of ice!

Today, it’s not lemon but blood orange. I want to use them as long as they are still juicy and sweet. I’m in the mood for a sorbet with more complex flavours so I add a few chopped needles of rosemary. The result is delicious and the recipe a keeper, I will definitely make another batch soon!

Blood Orange Sorbet

 Blood Orange Rosemary Sorbet 

For 4 big portions of sorbet you need

freshly squeezed blood orange juice 500ml
juice of 1 lemon
icing sugar 50g / 2 ounces
rosemary, finely chopped, 2 teaspoons

Mix the ingredients well and put into an ice cream maker for around 25 minutes until almost frozen. Serve immediately or keep in the freezer.

Blood Orange Sorbet