The sorbet soiree last night was delightful! See link for pics of the event.
My test recipe: (3-4 small servings)
2 smallish beets (about 2 in. diameter)
5 blood oranges
1 c. water
1/2 c. sugar
Directions: Wrap each beet in foil and roast in oven at 400F til very soft (about 45-60 min). Cut and reserve some long strips of peel from whole oranges to candy for garnish later. Juice oranges through a sieve; should result in a little over 1/2 cup of juice. In small saucepan, combine water and sugar over med. heat til sugar has dissolved completely.
After roasted beets have cooled slightly, peel thoroughly, halve, and place into blender w/ orange juice and half of simple syrup. Blend until smooth puree. Taste and add more simple syrup if necessary. I ended up using about 2/3 of it. If sweet enough but too thick (consistency should be soupy w/ some body), then thin w/ plain water.
Place mixture into ice cream machine and churn according to manufacturer's instructions until sorbet texture is achieved. Freeze for short time if icier texture is desired. To candy peel: place reserved peel in leftover simple syrup and simmer over heat til translucent. Remove from heat to nonstick surface to cool. Best when eaten on same day.
My impressions: Beet w/ blood oranges is a winning flavor and color combo! I wanted to make something that was very concentrated in flavor, something that I'd just eat a little of at the end of a meal to cleanse the palate. Thus, this is not something you have two scoops of. Very good, but very "adult" flavor. Orange dominated a bit over beet flavor which was what I wanted. While infused ginger (not chunks) or other flavors would be interesting, I like the pure marriage btwn. these two flavors. Any feedback or ideas for future sorbet soirees welcomed!
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