{"id":5325,"date":"2013-02-10T16:54:06","date_gmt":"2013-02-11T00:54:06","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=5325"},"modified":"2013-02-12T20:30:17","modified_gmt":"2013-02-13T04:30:17","slug":"blood-orange-and-solerno-sorbetto","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/blood-orange-and-solerno-sorbetto\/","title":{"rendered":"Blood Orange and Solerno Sorbetto"},"content":{"rendered":"


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\"Blood-Orange-Sorbetto\"<\/a><\/p>\n


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I know it is winter. I know it is cold. But it is also blood orange season which, like winter, will not last forever. The deal is though, unless you are the patient type, willing to gather those rosy orbs, juice them, freeze the juice and cool your heels until warm evenings roll around, you’d better make this sorbetto now. For Valentine’s Day dessert, of course.<\/p>\n


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\"Solerno\"<\/a><\/p>\n


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This is no ordinary sorbetto – the blood orange flavor is amped up with the addition of Solerno<\/a>, a blood orange liquor from Sicily. I always describe Solerno as a blood orange grove in a bottle. Try it once, and you will know what I mean.<\/p>\n


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Known in Italy for hundreds of years, blood oranges can be grown with great success in warm climes, although they do require cold nights to ripen properly. I’ve got three trees in my yard, one of each of the three main varieties, Moro, Sanguinello and Tarocco. You’ll need to adjust the amount of simple syrup you add to the sorbetto base depending on the sweetness of the blood oranges. Moro is my favorite cultivar. They are the darkest and almost seedless, with a pronounced raspberry undertone. They are however, the most tart. I used Sanguinello oranges this time around.<\/p>\n


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\"Blood-Orange-Sorbetto\"<\/a><\/p>\n


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Blood Orange and Solerno Sorbetto<\/em><\/h4>\n
makes about 3 cups<\/h6>\n

2 cups blood orange juice
\n1 cup granulated sugar
\n1\/2 cup water
\n2 tablespoons Solerno Blood Orange Liquor<\/p>\n

Make rich simple syrup: combine sugar and water in small saucepan. Heat over medium to dissolve sugar, swirling pan occasionally. Bring to boil. Boil 1 minute, and remove from heat. Transfer to glass measuring cup to cool.<\/p>\n

Combine orange juice and 3\/4 cup rich simple syrup. Refrigerate to chill completely. When chilled, check again for sweetness, adding more simple syrup if necessary. Place in gelato\/ice cream maker and churn according to manufacturer’s instructions. Transfer to freezer container, cover tightly and freeze 2 hours to cure.<\/p>\n


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\"Churning<\/a><\/p>\n


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Note: You can click on any picture for a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

I know it is winter. I know it is cold. But it is also blood orange season which, like winter, will not last forever. The deal is though, unless you are the patient type, willing to gather those rosy orbs, juice them, freeze the juice and cool your heels until warm evenings roll around, you’d […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,59],"tags":[401,1513,820],"class_list":["post-5325","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-blood-orange","tag-blood-orange-sorbetto","tag-solerno"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1nT","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=5325"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5325\/revisions"}],"predecessor-version":[{"id":5341,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5325\/revisions\/5341"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=5325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=5325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=5325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}