Blood orange sorbet, prepared with 48% of organic blood orange juice.
This is one of the three flavours of our product range made with pure Sicilian citrus fruit juice and strictly linked to the historical Sicilian tradition of sorbet making. They are all prepared with real 100% organic fruit juice from the historic Campisi farm near the beautiful city of Syracuse and whose juice is guaranteed in every moment thanks to the supply chain traceability.
The blood orange is cultivated in the Eastern part of Sicily, amongst the provinces of Catania, Enna and Syracuse, in the territories around the Etna volcano. The nature of the land, the climate, the strong thermal excursions and the sun make this product a unique example of high quality and typicality. The three varieties moro, tarocco and sanguinello are a seasonal fruit, available in the period that starts from mid-December and ends in mid-June.
It is unique and precious fundamentally for three reasons, because every natural product is the result of the territory in which it is born. Indeed it is produced in a plain located between 200 and 300 meters above sea level, full of history and tradition and with a great vocation for the cultivation of blood oranges. A unique area in the world, with exclusive climatic characteristics, warm and sunny during the day, cold and dry at night. It is the fruit of a land that has no comparison elsewhere, that gives it the exclusive bright red color of the pulp and the juice, a mirror of the vigor and vitality of Etna. It is a real gift of Nature, unique for taste, first of all, but also for the energy and health that are contained within the fruit. Poor in fat and calories, rich in mineral salts and vitamins, it is ideal for a healthy and genuine diet.
- Name: The recipe of Blood Orange sorbet
The orange sorbet is a fresh, refreshing and delicious dessert that we can all prepare at home, easily and without ice cream. All you need is fresh fruit, a syrup of water and sugar and a glass or a steel container. It is suitable for everyone, it is natural, excellent to serve at the end of a meal, in an important lunch and on the hottest days.
- 500 ml of water
- 300 g of granulated sugar
- The juice of 10 oranges of medium size
- 1 g of fine salt
- The grated peel of 2 oranges
First prepare the syrup. Put in a pot water, sugar and the grated peel of 2 oranges and then the gram of fine salt (which will help to enhance the flavor of the sorbet). Let it boil for 5 minutes, then turn it off and let it cool completely.
Add orange juice to the now cold syrup. Mix and then filter any impurities and peels, pour it into a container and put it in the freezer for 2 hours.
2 hours after take it back from the freezer, break the ice crystals that have formed in the meantime, mix the sorbet well or, if you can, mix the mixture in a mixer, put it back into the freezer and let it freeze.
This type of sorbet will not completely freeze, as it happens for granita, thanks to the amount of sugar in it, but it will have a soft, pleasant texture and it will not make us crazy when we have to put it in the cups. We can accompany it with fresh mint leaves, fresh whipped cream, slices of natural or caramelized oranges, candied orange peel and so on.