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>> March 23, 2011


Have you ever noticed that as a vacation begins to creep closer and closer, your daily life gets harder and harder? 

Why is this - so that the vacay seems that much more enjoyable?
Do you think the travel companies purposely make life harder right before you leave for a trip so that you like it that much more? That would make sense. Although if this were true, I think I should know about it because I work for a travel company. 
If this phenomena is real, then I’m in the throws of pre-vacay chaos. I’m convinced that my email volume has doubled and I’m in more meetings lately, while time has not increased - it in fact has shrunk. Daylight Savings time kills me every single time...never fails. At any rate, vacation is looming and I couldn’t be more thrilled!


Amongst all of the recent chaos I’ve noticed that the weather continues to warm up each and every day, I find that I’m increasingly being drawn to sorbet’s, and granita’s...anything that’s cool, light, and refreshing.
I’ve made several different flavors of ice cream’s in the past, but this was my first attempt at a sorbet. Originally I intended to make a lime sorbet, but got all the way to the farmer’s market and lo and behold - there are no limes. Not sure how that happens, but my plan was instantly thwarted.


I landed on blood oranges as a substitute because I’m so intrigued by them. They’re so bright and sweet, and I find them to be so beautiful. I absolutely love cutting them open and exposing their red interior which is such a stark contrast from their bright orange outer exterior.


On the whole, the sorbet turned out to be quite lovely. It has a great texture, and bright refreshing flavor. I’m excited to explore different flavor variations and combinations in the future!
Blood Orange Sorbet
2 Blood Oranges (zest of)
3 Blood Oranges (juice of)
2 Cups of Simple Syrup*
1 Cup of Water
3 Tbs Vodka or Gin (optional - though this helps with the texture)
Zest the two oranges, and then finely chop the zest and set aside. Juice the 3 oranges, and pour the juice through a mesh strainer to remove any pulp that may be floating around. 
Combine the juice, zest, simple syrup, water, and gin or vodka (I used vodka). Refrigerate until the mixture is completely cool - then transfer the blood orange mixture to an ice cream freezer, and freeze according to the ice cream maker’s instructions. Once the ice cream maker is finished, transfer the sorbet to a plastic container and freeze so that the sorbet firms up completely. 
*Simple Syrup: 1 Cup Water, and 1 Cup Sugar - stir until dissolved, boil, and let cool. I felt that the sorbet was a bit too sweet. The next time I make this I’ll pull back on the sugar.


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