There are two things I can tell you that I eat all year round and that’s soup and ice cream!
I love making my own ice cream. And so I’m able to keep things seasonal. This sweet, refreshing little sherbet was made with the juice of freshly squeezed, sweet and tangy blood oranges. And for a crunch, different from nuts, I added poppy seeds. A light, sweet ending to some of winter’s heavier fare.
You know, a tiny serving of this between courses would make a nice palate cleanser.
Of course, it all starts with beautiful blood oranges. And the juice muted with some cream, lends a beautiful color to this winter sherbet.
This orange poppy sherbet is also flavored with the zest of oranges and lemons as well as a splash of Grand Marnier liqueur.
Honestly, this is so light and sweet and would be perfect all year round. Because if you can’t find blood oranges, use any of your favorite oranges such as Cara Cara, tangerines, clementines, etc. But keep the poppy seeds! They really add a unique & interesting crunch!
There is no elevator to success. You have to take the stairs.
- 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 then 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 1½ quart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
- I churned this sherbet for 30 minutes.