It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I got assigned the beautiful Thrifty Veggie Mama by Jamie! Jamie is a mom of 3 gorgeous kids and she and her family gradually became vegetarian in 2010, so her blog is full of delicious vegetarian recipes! I love veggies, so I am always happy to discover new ways to cook them! It took me a little while to choose only one recipe to try out (I actually bookmarked 4), but in the end I settled for the dish I am going to share with you today. It is a very easy recipe and as the weather is getting warmer down here, I really felt the need for something refreshing. So I made Jamie’s Blood Orange Sorbet! It was so good! Unfortunately, we are at the end of blood orange season here, so I found only 3 oranges at the shops… but I am going to share with you the original recipe with the correct amounts. This sorbet could be served either as a palate cleanser in between courses or as a dessert. I served it in the halved oranges that I had juiced and I love the contrast of the orange and pink colours you see in the pictures. Easy, pretty and delicious… what more can you ask for? Ah, yes… it is also quite healthy and you can adjust the amount of sugar slightly depending on how sweet the oranges are. Also, as blood oranges and sorbets are typical Sicilian treats, I am also going to tag this post under Sicily for my series on Regional Italian dishes.
Thank you so much for sharing such a fantastic recipe Jamie… I will be making it again and again. Please, make sure you drop by Jamie at Thrifty Veggie Mama and check out her beautiful site!
- Put the sugar and half the juice in a small pot. Heat it until the sugar is dissolved.
- Pour the sugar and juice mixture in with the rest of the juice and strain it to get a smoother sorbet.
- Put it in the fridge to chill completely until ready to make your sorbet.
- Churn in your ice cream maker for 20 to 30 minutes, or follow the manufacturer’s instructions.
Enjoy as a dessert or as a palate cleanser in between courses.