Books and movies are like apples and oranges. They both are fruit, but taste completely different.Stephen King
There’s a charming ice cream and sorbet shop in Paris, on the Ile Saint Louis near Notre Dame, called Berthillon. They make THE most wicked ice cream and sorbets. Walking in, you’re immediately transfixed by the vibrant rainbow of flavorful colors flirting with your eyes. Your mouth is literally mouth-watering before you even get to taste them. The tongue-tingling smack that hits your mouth from their lemon sorbet is like a volcanic eruption of sweet, pucker, and freshness. If ever there’s a “wow” factor in ice cream and sorbet, they’ve nailed it!
Just the other day, I squeezed the juice from approximately three dozen blood oranges. After I made a terrific Blood Orange Margarita, I still had a lot of leftover juice. What to make? Oh, what to make?! Since the weather has been heating up here, I decided a sorbet could be a wonderful thing. From an amalgamation of other recipes, I found the perfect elixir for a warm Spring day.
This recipe is super-easy and requires only five ingredients. The freshness of the juice from these natural beauties produced what rivals the tastiest sorbets I’ve had. And, the best part—it’s so healthy and full of Vitamin C. A total win-win for the Spring!
What’s your favorite sorbet flavor?
Blood Orange Sorbet
Preparation Time: 1 hour
1 teaspoon Meyer lemon zest, plus ½ cup finely chopped Meyer lemon
Zest from one orange
2 cups fresh blood orange juice (approximately 8 oranges)
½ cup of agave or honey or sugar
2 tablespoons lemon juice
1 tablespoon sparkling wine
1 tablespoon Grand Marnier (optional)