February 5, 2009
Blood orange sorbet – the best sorbet you can ever have!
This is a magnificent recipe for an extremely refreshing sorbet. The blood orange – arancia rossa in Italian – has an attractive and unique red flesh. The color is a very intense ruby shade that reminds you of the color of blood (or red wine). The flavor is intense and tart but sweet at the same time: think of the sweetest freshly squeezed orange juice with a nice touch of grapefruit and raspberry juice!
In Italy, the arancie rosse are cultivated throughout Sicily, namely on the east side of the island in the provinces of Catania, Siracusa, Enna and Ragusa. There are three cultivars: tarocco, sanguinella (sangue means blood in Italian) and moro (the most intense in color). Blood oranges that come from these regions are regulated under the name arancia rossa di Sicilia. Arance rosse di Sicilia are without doubt the best you can have. However, they are impossible to find outside of Italy. Nowadays, the production of blood oranges has extended to places with nice Mediterranean weather, like New Zealand and… California! The Californian blood orange is not Sicilian, but it is actually pretty good. Although the trees grown in California come from Sicily, the fertility of the soil around Mount Etna and the Mediterranean sun are hard to compete with.
Ingredients
2 cups blood orange juice, freshly squeezed
1/3 cup sugar
2 Tbsp Martini Rosso
Dissolve the sugar into the freshly squeezed blood orange juice. Pour the juice into your ice cream maker. After a couple of minutes, add the martini rosso and let the machine continue its work. Enjoy your blood orange sorbet right after it is ready! Usually sorbets don’t freeze well – or maybe they freeze too well – so it’s never a good idea to keep them in the freezer for a long time. The alcohol helps to break the ice crystals, and so does the sugar. However, homemade sorbets always have the best texture when they come right from the ice cream maker.
Tips
The tarocco cultivar is the orange with the highest content of vitamin C in the whole world!
Blood oranges go very well in cocktails and soft drinks! You surely have seen reddish Italian soda around. In Italy you can even have blood-orange flavored Fanta! It’s called Fanta Red Emotion (please read it trilling the R). And yes, Fanta is way better in Italy than in the US.
Watching tourists asking for an orange juice or spremuta d’arancia in Italy is a fun thing to do. The waiter comes proudly with freshly squeezed blood orange juice and the customer – looking at the color of the beverage being brought – thinks that the waiter didn’t understand what he really wants. What follows is a discussion in pseudo and unintelligible Italian on the part of the costumer (sometimes just in plain English – or whatever the costumer’s native language is). At the same time the discussion is held in an incomprehensible Italian-for-foreigners mixed with some words in pseudo English on the part of the waiter (usually lots of hand gestures included). OK, I’m stereotyping a bit but it really happens. And when this happens it’s so funny!
In Italy, the arancie rosse are cultivated throughout Sicily, namely on the east side of the island in the provinces of Catania, Siracusa, Enna and Ragusa. There are three cultivars: tarocco, sanguinella (sangue means blood in Italian) and moro (the most intense in color). Blood oranges that come from these regions are regulated under the name arancia rossa di Sicilia. Arance rosse di Sicilia are without doubt the best you can have. However, they are impossible to find outside of Italy. Nowadays, the production of blood oranges has extended to places with nice Mediterranean weather, like New Zealand and… California! The Californian blood orange is not Sicilian, but it is actually pretty good. Although the trees grown in California come from Sicily, the fertility of the soil around Mount Etna and the Mediterranean sun are hard to compete with.
Ingredients
2 cups blood orange juice, freshly squeezed
1/3 cup sugar
2 Tbsp Martini Rosso
Dissolve the sugar into the freshly squeezed blood orange juice. Pour the juice into your ice cream maker. After a couple of minutes, add the martini rosso and let the machine continue its work. Enjoy your blood orange sorbet right after it is ready! Usually sorbets don’t freeze well – or maybe they freeze too well – so it’s never a good idea to keep them in the freezer for a long time. The alcohol helps to break the ice crystals, and so does the sugar. However, homemade sorbets always have the best texture when they come right from the ice cream maker.
Tips
The tarocco cultivar is the orange with the highest content of vitamin C in the whole world!
Blood oranges go very well in cocktails and soft drinks! You surely have seen reddish Italian soda around. In Italy you can even have blood-orange flavored Fanta! It’s called Fanta Red Emotion (please read it trilling the R). And yes, Fanta is way better in Italy than in the US.
Watching tourists asking for an orange juice or spremuta d’arancia in Italy is a fun thing to do. The waiter comes proudly with freshly squeezed blood orange juice and the customer – looking at the color of the beverage being brought – thinks that the waiter didn’t understand what he really wants. What follows is a discussion in pseudo and unintelligible Italian on the part of the costumer (sometimes just in plain English – or whatever the costumer’s native language is). At the same time the discussion is held in an incomprehensible Italian-for-foreigners mixed with some words in pseudo English on the part of the waiter (usually lots of hand gestures included). OK, I’m stereotyping a bit but it really happens. And when this happens it’s so funny!
22 comments:
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OMG, I have to make this!!
What a refreshing and delicious way to use blood oranges. Glad I found your blog.
Linda
Linda
You make me want to go to Sicily Daziano :) your sorbet looks so delicious and arancia rossa sounds so much better than blood orange. We have Martini Rosso, when I lived in England we used to have a tall glass wih ice, lemon and seven up, it's very refreshing. I hope I can find the oranges. Kathy.
I never made sorbet but looking at yours I should start. This looks really good.
Couldn't get more simple then this. Absolutely delicious and you ca eat lot's of it without felling guilty, no?
Cheers,
Elra
Cheers,
Elra
Oh, that sorbet must be refreshing and delicious! I love blood oranges!
Cheers,
Rosa
Cheers,
Rosa
Les oranges sanguines sont délicieuses. Elles sont très populaires en France et en Suisse aussi.
Take care,
François
Take care,
François
oh my gosh blood organge? what a perfect flavor for sorbet. really nicely done here. brava!
This sounds great, I haven't had any blood oranges yet this season, which makes me sad!
Oh yes! I believe you! ;)
When I was perusing the Target flyer this week, I saw a blood orange soda which piqued my interest. I'll have to try it now - Nice blog!
Sounds delicious!
This sounds so refreshing Daziano, what a wonderful flavor!
OMG!!! Look really wonderful!!!
Daziano te pasaste con este helado, que lindo el color, también hice helado!!! cariños amigo,Gloria
Daziano te pasaste con este helado, que lindo el color, también hice helado!!! cariños amigo,Gloria
We made this the last time I was at the Wine & Thyme cooking school Daziano. The only thing that would make it any better would be to have it in Sicily. It is fantastic!!!
Oh how I love blood oranges! I'm cooking with them right now in fact. They are so beautiful too. The sorbet looks fantastic! I also make that blood orange and fennel salad quite a lot, that is a Sicilian salad isn't it?
I've been buying blood oranges by the dozen lately...I can't get enough of them!!
all you had to say was blood orange and you have me hooked. i couldn't drink enough of this divine fresh squeezed orange juice when I was in itlay. surely, your sorbet must be heavenly! great looking pics.
WOW, that looks super refreshing and tart... the perfect light dessert after a heavy meal, YUM!
This is so vibrant to look at so I can just imagine the burs of flavor when you eat it! I'd love to give this a try.
Gorgeous sorbet!! What a wonderful dessert!
I LoVE LeMoN SoRBeTS! DaZiaNo, We CaLL iT iN SpaNiSH 'SoRBeTE' MmmmMmMMMM! :D