Blood Orange & Olive Oil Sorbet

Refreshing the Palate

Dessert doesn’t have to be about indulgence. Clean and refreshing dishes appeal to health-conscious consumers and can be a satisfying end to a meal. Sorbets are simple and convenient options ideal for creativity. Consider rotating your flavors, keeping in mind seasonal and trending ingredients. Markon listed sour flavors in their 2019 Winter Trends report, citing a customer interest in citrus fruit beyond lemon and lime. In the recipe below, blood orange provides vibrant flavor and color for a refreshing late-winter dessert.

 

Blood Orange & Olive Oil Sorbet
A refreshing winter sorbet with blood orange, olive oil, and champagne. Garnished with pomegranate, mango, and mint.
Servings
1quart
Servings
1quart
Blood Orange & Olive Oil Sorbet
A refreshing winter sorbet with blood orange, olive oil, and champagne. Garnished with pomegranate, mango, and mint.
Servings
1quart
Servings
1quart
Ingredients
For Serving
Servings: quart
Units:
Instructions
  1. Blend juice, corn syrup, and Champagne in blender on high. Slowly pour in olive oil in a steady stream to emulsify; transfer to a 2-inch hotel pan and cool.
  2. Churn in ice cream maker as manufacturer directs. Freeze in an airtight container up to 2 weeks. Makes about 1 quart.
  3. To serve, using 1 or 2 spoons, create a quenelle of sorbet and place on serving dish; garnish with pomegranate arils, mint, and mango, if desired.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Fresh Blood Orange Juice #042156

Corn Syrup #034458

Extra Virgin Olive Oil #370864

Pomegranate Arils #096355

Fresh Mint #097277

Diced Fresh Mango #030851

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