In time for the heat of August, we pulled out our new copy of The Ciao Bella Book of Gelato and Sorbetto. We made a carmel gelato first, but today we tried our hand at a sorbetto. Icey and sweet, it is just the thing for a hot afternoon or after a summer dinner. This recipe is an adaptation of the Blood orange sorbetto, which we will most definitely try once they start coming in our boxes in the fall.
Tangerine Raspberry Sorbetto
1 cup freshly squeezed tangerine juice, chilled
1 cup freshly squeezed orange juice, chilled
1 cup raspberry puree, chilled
1 tablespoon tangerine/orange zest
simple syrup
In a large bowl, whisk together juice, puree, zest and simple syrup. Pour mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze at least 2 hours before serving.
Simple Syrup
makes about 1 1/3 cups
1 cup water
1 cup sugar
In a medium saucepan, combine the water and sugar. Place over medium-high heat and bring to a boil, whisking until sugar is dissolved. Reduce heat to med-low and simmer 4 minutes, while continuing to whisk. Remove from the heat and let cool, then transfer to a bowl or container, cover and chill until cold, at least 1 hour.
Raspberry Puree
1 1/2 cups fresh or thawed raspberries
Toss raspberries into food processor and puree until totally smooth. Strain puree through fine sieve to remove all seeds. Place puree in bowl and chill. Throw out seeds.
