Blood orange sorbet

Blood orange sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I remember my mother talking about a variety of orange that had red veins in it (she called it Sanguinello) that she used to eat as a girl in Messina. I was a boy in Adelaide and couldn’t figure out what she was talking about, because this variety of orange didn’t exist in Australia thirty years ago.

Domestic

Ingredients

Quantity Ingredient
800g blood orange juice, (80%), assume 10% sugar (see notes)
140g sugar
40g dextrose
15g maltodextrin
5g stabiliser

Method

  1. Mixing

    Put 400 g of blood orange juice in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the juice hits 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the remaining 400 g of blood orange juice and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put 400 g of blood orange juice in a pasteuriser and select low pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the juice hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 65°C, then will hold for 30 minutes before switching to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the remaining 400 g of blood orange juice and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Notes

  • Depending on their size, you will need the juice from about 15 or 16 blood oranges.

    Because we don’t use any water in this recipe to dissolve the powders, we need to heat up a minimum portion of the blood orange juice. Heating the fruit juice alters its taste, so we only heat a small amount and keep the rest of the juice fresh.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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