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Blood Orange Sherbet



  • 1/3 cup granulated sugar
  • 1 cup water
  • 2 cups strained blood orange juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons finely-grated blood orange zest
  • 2 tablespoons orange-flavored liqueur or vodka (optional)
  • 3 large egg whites, beaten until stiff


  1. Combine sugar and water in a small saucepan and heat until sugar is melted and mixture is clear. Remove and chill.
  2. In a glass bowl, combine chilled sugar syrup, orange juice, lemon juice, zest and liqueur. Mix thoroughly, then fold in the egg whites using an over-and-under motion. Continue folding until no egg white streaks remain in the mixture.
  3. Pour mixture into an ice cream maker and freeze until firm, according to manufacturer's instructions.

Makes about 1 1/2 pints.


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