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Blood Orange Sorbet
By Chef Tom Fraker

8 ounces Water
8 ounces Granulated Sugar
8 California Blood Oranges juiced

First you need to make the “simple syrup”. In a sauce pot, pour in the water and add the sugar. Give it a quick stir. Over high heat, cook the sugar water until just boiling. Remove from the heat and let stand until completely cooled. This mixture is called “simple syrup”.

In a large bowl blend together the blood orange juice and 12 ounces of the simple syrup. You can adjust the sweetness by using more or less of the simple syrup. Freeze in an ice cream machine according to the manufacturers instructions.

Notes: This is a refreshing dessert but can also serve as a wonderful palate cleanser.