Blood Orange Sorbet      

Makes about 1 quart

There seems to be nothing more gorgeous than the vibrant garnet red juice of a

Blood Orange. This is by far the best fat-free treat and the most refreshing sorbet 

to eat. The trick is only that it's homemade with no preservatives, and eaten within

a few days of juicing the fruit. Use you own organic Blood Oranges from your tree.

2-3/4 cups Blood Orange juice, strained (takes anywhere from 8-15 oranges)

1 cup sugar

2-3/4 tsp fresh Meyer Lemon juice

large pinch kosher salt

In a medium bowl, combine all the ingredients. Stir until the sugar dissolves.

Refrigerate at least 2 hours, or up to overnight. Process in an ice cream maker

according to manufacturer's directions. Freeze until scoopable,

about 2 hours. Serve plain with a sprig of fresh mint, over a wedge of

 Rich Meyer Lemon Cake, or in a glass with champagne poured over top.

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