+
0 (0)

Desserts

Blood orange sorbetto

Blood orange sorbetto
Mel Melcon / Los Angeles Times

LEO BULGARINI is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old way, using not pastes and premade bases, but fresh ... Read more

Total time: About 1 hour, plus freezing time | Servies 8 (makes about 4 cups sorbetto)
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup corn syrup
  • 3 1/4 cup freshly squeezed blood orange juice

Step 1Combine 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.

Step 2Turn off the heat and when the mixture reaches 70 degrees, add the blood orange juice and mix well.

Step 3Pour into an ice cream machine and make according to the manufacturer's instructions.

Step 4Remove and place sorbetto in a lidded container, covering the surface with plastic wrap, then covering with a lid and placing in the freezer.

Note: From Allessandro Fontana of Gelato Bar.

HAVE YOU TRIED


Bar nuts with dehydrated kimchi
Bar nuts with dehydrated kimchi

Nancy's burgers
Nancy's burgers

Lamb tajine with apricots, saffron and ginger
Lamb tajine with apricots, saffron and ginger

Warm lentil salad with seared scallops
Warm lentil salad with seared scallops

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Honeycomb
Springerle
Cardamom spritz cookies
Caramel with salted butter