BLOOD ORANGE AND ROSEMARY SORBET
I can't quite remember where I came up with this, but we served it to
175 people at our final project banquet when I was in UCLA's Principles
of Cooking 5, back when the culinary program still existed there.
Everyone raved about it (although the judges said it was too sweet for
an intermezzo; you can always use less syrup).
1-1/2 to 2 cups rosemary-infused simple syrup
2 cups fresh squeezed blood orange juice, strained to remove pulp
2 tablespoons Cointreau, Grand Marnier or other orange liqueur
Pinch of salt
2 large egg whites (optional)
1 whole egg, uncracked and in the shell (for testing)
For the syrup: combine the sugar and water in a saucepan. Place a few
sprigs of fresh rosemary into cheesecloth bag, add to the mixture, and
bring to a simmer. Continue to simmer until the sugar is dissolved and
the syrup thickens slightly, about 10 minutes. Remove from heat and
allow to steep for 20 minutes. Remove herb bag and discard; chill.
In a bowl, combine the blood orange juice with about a cup or so of the
rosemary syrup. Float a whole, uncracked egg (in its shell) in the
mixture, and add syrup until the egg floats and shows about a
nickel-sized area of shell above the surface [21mm, or .85 inches].
(Remove the egg, as it should go without saying.) Add the liqueur and
salt, and freeze in an ice cream freezer until it is frozen but still
soft. At this point, you may add egg whites for a silkier texture (see
below). Otherwise, transfer into a container and freeze until firm.
(Optional step: Beat the egg whites until they are frothy. Return the
mixture to a chilled stainless steel bowl, and thoroughly mix in the egg
whites. Return the mixture to the ice cream freezer and freeze until
firm.
YIELD: One quart, about 8 four-ounce servings
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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