Gourmet Easter Treats

T & G April 2014Town & Gown Magazine
April 2014
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Rich Orange Sorbet

  • 3 cups blood orange juice, divided
  • ¾ cup granulated sugar
  • 2 teaspoons white wine, optional
  • Zest of 1 blood orange

In a small saucepan, heat 1 cup orange juice and sugar over medium heat. Stir until sugar is completely dissolved.

Remove pan from heat. Add the remaining orange juice, white wine, and orange zest. Pour mixture into an airtight container and chill in the refrigerator for several hours.

One the mixture is chilled, process according to your ice cream maker’s instructions. Once churned, place sorbet into the freezer and allow it to freeze overnight.

Serves 6

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