01.28.20 Valencia Oranges

These arrived on our doorstep and what an excuse to make orange sorbet. We quit sugar, at least when home, but these oranges are so incredibly sweet, they don’t ask for anything more that a little lemon and mint for an accent.

Taking inspiration from a New York Times Cooking recipe, this is what I did:

  1. Juice three cups worth of orange juice.

  2. Boil about 12 peels of oranges and a bit of mint in 1 cup of water for 5 min. and allow it to cool.

  3. Add all of this plus three tablespoons of lemon juice to your ice cream maker and run for about 20-30 minutes.

Christine Foerster