Sorbet · Citrus & Bright · Nº 51
Blood Orange
Arancia rossa
Six hundred grams of juice per kilo, squeezed cold and never heated, keep the raspberry shading of blood orange intact. A little extra dextrose holds this high-juice mix scoopable straight from the freezer.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sugar, dextrose, glucose powder, maltodextrin, and stabilizer together until evenly combined.
Warm the water to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, squeeze and strain the blood orange juice. Add it and the lemon juice to the cold syrup and whisk by hand for 15 seconds, until uniform. Keeping the juices cold preserves their color and aroma.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
