“ORANGE IS THE HAPPIEST COLOR.” Frank Sinatra.
I agree! Orange is such a cheerful color!
As fruits go, I love oranges. And I especially crave them right around now. The holidays are over. My months of decadent eating are a fading memory. And I’m excited for recipes that include bright, tangy citrus. AND, blood oranges are now in season!
What I love about blood oranges is that they are sweet and tangy and vary so much in their unique color. I decided to use some to create this lovely blood orange and poppy seed sherbet. Combining the juice with cream lends this beautiful peachy pink color. The sherbet is both sweet and tart. And the contrasting black poppy seeds provide such a delicate crunch.
Do you eat ice cream all year round? I do! I keep my ice cream maker busy with a great variety of seasonal fruits, veggies and flavors.
The longer you freeze the ice cream, of course, the harder it becomes. But in just 20-30 minutes, you can have a luscious soft serve ice cream. I can’t resist a little cup right when it comes out of the ice cream maker!
This is hands down one of the most unique flavors I’ve created so far. I might even go as far as saying this is my favorite! Such a pretty color (I love pink food!). The poppy seeds, well they just pop! And if you look closely, you can even see flecks of orange and lemon zest. So so good!
Here’s what you’ll need for this refreshing, sweet, creamy treat.
Serves: 8 (1/2 cup) servings
Level of Difficulty: easy
BLOOD ORANGE & POPPY SHERBET:
- 2 cups of freshly squeezed blood orange juice (about 8 oranges, but if you find you are slightly short of 2 cups, just top off what blood orange juice you have with regular orange juice.)
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 Tablespoon of grated orange zest
- 1 Tablespoon of grated lemon zest
- 1 Tablespoon of Grand Marnier liqueur
- 1 teaspoon of pure vanilla extract
- 2 Tablespoons of poppy seeds
- pinch of kosher salt
Place 1 cup of juice and the 1 cup of sugar in a small saucepan. Heat over low-medium heat, stirring until you feel that all of the sugar has dissolved. Pour it into a large bowl and let it cool to room temperature. Add the remaining orange juice, cream, orange zest, lemon zest, Grand Marnier liqueur, and vanilla extract and pinch of salt. Mix to combine well and place into your refrigerator to chill (at least an hour). Once the mixture has chilled and you are ready to make your ice cream, pour the juice mixture through a strainer and the pour the strained juice into your ice cream maker. After about 10 minutes, once the ice cream begins to thicken, sprinkle in the poppy seeds in about 3 additions, making sure they are getting blended before adding the next. Continue to churn the ice cream until it is to your desired consistency. I have a Cuisinart 1 1/2 quart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. I churned this sherbet for 30 minutes.
Of course, you’ll want to taste it right away!
So chase away your winter blues with this sweet, tangy, creamy, crunchy, luscious blood orange sherbet!
Craving more citrus? Try these: