Blood Orange Sorbetto

Deliciously tart and visually stunning, blood oranges were never part of my childhood growing up. But the first time I had them in Sicily, I was blown away. At il Buco Alimentari we make this delicious sorbetto with Sicilian blood oranges. It’s sweet but tart enough to also function as a palate cleanser and so vibrant it refreshes the eyes as well.

Don’t be put off by the strange ingredients in the list below. All are available online. Get adventurous and have fun—it will be worth it!

Serves 4

3½ ounces glucose syrup

½ teaspoon lemon juice

½ cup plus 3 tablespoons granulated sugar

1 teaspoon glucose powder

1 tablespoon plus 1 teaspoon sorbet stabilizer

7 ounces blood orange puree

Special equipment needed: ice cream maker

1. In a medium pot, bring 2 cups of water, the glucose syrup, and the lemon juice to a boil. Whisk in the sugar, glucose powder, and sorbet stabilizer.

2. Once the mixture has thickened, cool the pot in an ice bath. Whisk in the blood orange puree.

3. Follow the ice cream maker’s instructions to process the gelato.