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Blood orange sorbetto

Time 1 hour
Yields Servies 8 (makes about 4 cups sorbetto)
Blood orange sorbetto
1

Combine sugar, corn syrup and one-half cup plus 1 tablespoon water in a large saucepan and cook over low heat until the sugar is dissolved.

2

Turn off the heat and when the mixture reaches 70 degrees, add the blood orange juice and mix well.

3

Pour into an ice cream machine and make according to the manufacturer’s instructions.

4

Remove and place sorbetto in a lidded container, covering the surface with plastic wrap, then covering with a lid and placing in the freezer.

From Allessandro Fontana of Gelato Bar.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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