Blood Orange Sorbet

OK, so admittedly there are no blood oranges in this sorbet. Unfortunately blood orange season has come and gone before I got the idea to try this recipe. And there is a very likely chance that even in season not a single blood orange would make its way into the Roaring Fork Valley. Alas, this is just plain old orange sorbet... But should you have access to quality blood oranges substitute them and Yum!

1 1/4 cup Water
3/4 cup Sugar
1 1/2 tablespoons Organic Orange zest
2 1/3 cups Organic Orange juice and puree (approximately 6 Valencia oranges)
4 tablespoons Buttermilk

Dash Cointreau

Mix water, sugar and orange zest and refrigerate overnight (the overnight is not absolutely necessary, it's just how I happened to make this).

In a medium sauce pan bring sugar mixture to a boil to melt sugar. Stir and remove from heat. While cooling, cut peel from oranges and segment them into a bowl, making sure not to include the membrane. (I juiced half of them and peeled half). Puree the orange segments in a food processor until broken up, approximately 20 seconds. Add orange juice, Cointreau, and buttermilk to sugar syrup and refrigerate until cold. (The Cointreau will keep the sorbet from becoming to icy.)

Process in your ice cream maker according to directions.

Enjoy!

Serve with a sweet muscatel from Spain.