The vermillion hue of this Blood Orange Margarita Sorbet is certainly eye-catching, but you’ll love the flavor! Indulge your taste buds, top it with a Chocolate Dipped Candied Orange, and show your loved one some love… AND, I’ve joined some of my favorite food bloggers around the globe to bring you a Virtual Valentine’s Day Celebration! #galentinesday
Valentine’s Day is just days away ya’all! What are you doing to express love for your loved one? My husband and I will celebrate 38 year of marriage in June of this year, and part of the “glue” that has kept us together is our mutual love of food – cooking together, conversation around the table, even working together on a photo shoot for the blog. He’s the first to say he’s a “lucky man” when he sits down to enjoy Grilled Lamb Chops with Spinach Roman Style, Seared Scallop with Mushroom Risotto, or Mexican Grilled Sea Bass with Avocado Crema and Mango Salsa (a few of our Valentine’s Day special recipes). I always try to include a fancy dessert too (something he rarely gets to enjoy). Like many of you, he loves his sweets.
Mark Andersen is not the only sweets lover I know, so a few of my favorite food blogger friends put together a virtual #galentinesday party. ALL. PRETTY. SWEET. TREATS. Hubby will think he’s died and gone to heaven! I highly recommend you check out each and every one of these picture perfect creations, and pick one
or five to prepare for your special someone… You’ll find their links at the bottom of the post!
So, back to my Blood Orange Margarita Sorbet! I seriously have an obsession with blood oranges since moving to the Rio Grande Valley. (Have you noticed?) They’re available for a few months every year, and after being scarce to non-existent in New Mexico, I find myself dreaming of new ways to incorporate them into my recipes – both sweet and savory.
My fascination with them is due, in large part, to their gorgeous color. I was a designer in my previous life, and color continues to drive many of my food preferences as well. Blood oranges are not just a more intense color than other oranges, though. They actually have a distinct flavor as well – less acidic than their “regular” cousins, a tad bitter, sweeter, with a hint of raspberry. I have made blood orange margaritas, and I figured the beautiful color would make a really pretty and festive Valentine’s Day sorbet. I was thrilled with the results before I even put it in my ice cream freezer. 😀 Stunning?
The process for making this sorbet is a simple one: Use a peeler or paring knife to remove the zest from 1 blood orange and 1 lime. Add it to the sugar and water to make the simple syrup. Squeeze the citrus, then run it through a fine mesh sieve (to remove the pulp). Add the completely cooled and strained simple syrup to a bowl with the citrus juices, the blood orange zest, the tequila, and sea salt (don’t argue with me on this please 😮 ). Stir to combine, then chill before adding to your ice cream freezer. Serve immediately (it will be softer) or freeze for later (it will be a little hard but still scoopable).
I typically don’t have problem with the scoopability of my sorbet recipes, and I have made quite a few! However, this was my first citrus based sorbet, and they’re a bit trickier. The juice has no real body to it, unlike my Mulled Red Wine and Plum Sorbet, my Blushing Apricot Sorbet with Fresh Thai Basil, my Raspberry Double Chocolate Sorbet with Stout. The Blood Orange Margarita Sorbet was quite scoopable out of the ice cream freezer, but really hardened overnight in the freezer, making it difficult to scoop for photos. However, the flavor is fantastic. For more on the science of making sorbets, see The Science of the Best Sorbet.
Lastly, I rimmed my martini glasses (margarita glasses were a bit big) with my Citrus Sea Salt, and garnished the sorbet with Chocolate Dipped Candied Blood Oranges. Simple, but really impressive, don’t you think? And before you go, make sure you check out our Virtual Valentine’s Day Celebration, and all the gorgeous goodies we’ve included… sweet to the eyes and the taste buds. 🙂
Jennifer from Seasons and Suppers ♥ Vanilla Rose Shortbread Cookies
Annie from Ciao Chow Bambina ♥ Chocolate Panna Cotta with Raspberry Compote
Megan from Meg is Well ♥ Horchata Latte Cheesecake
Katherine from Katherine in Brooklyn ♥ Chocolate Coffee Layer Cake
Suruchi from This Brown Kitchen ♥ Chocolate Topped Seed and Nut Bars
Allison from Seek Satiation ♥ Chocolate-Bottomed Strawberry Fool
Madeline from Madeline Hall ♥ Earl Grey Frosted Brownies
Cathy from What Should I Make For… ♥ Red Velvet Whoopie Pies
Cindy from The Sweet Nerd ♥ Chocolate Wine Cake
Mary Ann from The Beach House Kitchen ♥ Pink Grapefruit and Thyme Shortbread Hearts
- 1/3 cup water
- 1/3 cup sugar
- zest from 1 orange and 1 lime, remove in strips with a peeler or paring knife
- 2 cups fresh-squeeze blood orange juice, about 10-12 total
- 1/4 cup lime juice
- 1 shot silver tequila - 1.5 ounces, (see notes)
- a few dashes of orange bitters, (optional)
- 1/4 teaspoon fine sea salt
- fine sea salt, for rimming (see notes)
- chocolate dipped candied orange slices, (see notes)
- In a small saucepan, bring sugar, water, and citrus zest strips to a boil; simmer until the sugar is dissolved, (about 3 minutes). Remove from the heat and let cool completely.
- Use a citrus zester on 1 of the blood oranges (you have already removed the zest from 1 orange and 1 lime for the simple syrup but in strips). Use a zester or microplane as you want fine bits. Set the zest aside.
- Squeeze all the citrus into a bowl, then run through a fine mesh sieve to remove the pulp. Rinse the bowl, and add the strained juice, the reserved citrus zest, the strained simple syrup, tequila, and fine sea salt. Add a few dashes of orange bitters if using. Stir well.
- Thoroughly chill the mixture.
- Freeze the chilled sorbet mixture according to your appliance manufacturer's instructions.
- Scoop into pretty bowls or glasses rimmed with sea salt. Garnish with a chocolate dipped candied orange slice, or if you prefer, and square of dark chocolate. We get an Intense Orange Chocolate bar that is perfect!
Obviously this sorbet takes more than 20 minutes. It takes about 20 minutes of active time. You can shorten the "chill" step by sticking it in the freezer, but don't allow it to freeze. The "freeze" time varies by appliance.
You don't have to use a "top shelf" (expensive) tequila, but don't reach for the bottom shelf either. Use a decent quality silver tequila (you don't want the color from gold).
I have garnished the Blood Orange Margarita Sorbet with my Chocolate Dipped Candied Blood Oranges. Feel free to omit or garnish with dark chocolate... The salt does add to the margarita flavor of this recipe, and I love it with my Citrus Sea Salt.
Calories include the sorbet only, not any additional garnishes.
Amount Per Serving: Calories: 150