Blood Orange Sorbet Surprise

Name: Blood Orange Sorbet Surprise
Yield: makes about 3 cups (750 ml) sorbet; 8 servings
Ingredients: 2 1/2 cups (625 ml) freshly squeezed blood orange juice (from about 4 pounds/2 kg oranges), juiced halves reserved; 2/3 cup (130 g) sugar; 2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; 3 large egg whites, at room temperature; 1/2 cup (100 g) sugar; 1/2 teaspoon vanilla extract

December 9, 2011

I read an article in a magazine about the difference between being “frugal” and “cheap” and was relieved to find myself in the frugal category. I’m certainly not cheap when it comes to buying ingredients, but it does go against my frugal nature to throw anything away. Here, oranges do double duty: the insides supply the juice and the rinds become the serving dishes for the sorbet. Those who are extra thrifty can candy some of the leftover peels to go alongside (see Candied Orange Peel, page 254). Egg whites left over from another project can be used to make the fluffy meringue that hides the sorbet surprise underneath.

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