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Sunday, March 5, 2017

Blood-Orange Sorbet







Oliver Schwaner-Albright  
  Time About 30 minutes 
 Yield Serves 6 
Italian
Featured in: Dark Star.

Ingredients
4 blood oranges
1 ½ cups sugar
1 lemon

Preparation
1. With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
2. Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.

Adapted from le ricette dell'arancia rossa by slow food lentini

Nutritional analysis per serving (6 servings)
253 calories; 65 grams carbohydrates; 3 grams dietary fiber; 61 grams sugars; 1 gram protein;

 http://cooking.nytimes.com/recipes/11344-blood-orange-sorbet

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