Blood Orange Sorbet with Star Anise

It has been rainy and gray in the New Orleans the past few days.  I have determined that this time of year can be very variable – warm with beautiful blue skies one day, and then  rainy and 30 degrees colder the next day.  One bright spot in these winter months are the wonderful winter citrus grown in the South.  I have already had the opportunity to use Meyer lemons in delectable scone and sorbet recipes.  This past weekend, I found blood oranges at the market.

Blood oranges are different than the other oranges I have eaten (such as navel oranges).  Their flavor is more complex, slightly sweet and bitter at the same time with an almost floral ending.  The idea for blood orange sorbet first struck me after I attended the Holiday Dessert tasting at Creole Creamery this past December.   Scoops of succulent blood orange sorbet were served in their own little cookie cups with a light star anise syrup draped over top.  Heaven!  After finding the blood oranges at the market, I knew exactly what they would be used for.

I, too, chose to pair my sorbet with a star anise syrup.  This pairing is truly a match made in nature.  Orange and anise in dessert form are as inviting as a refreshing salad with dark greens, bright oranges, and fresh fennel (which by the way I will be having for dinner tonight:).  I was excited to get started.  The result was a sorbet and anise syrup combination that was just as exciting to the taste buds as I had anticipated.  I even ate some for breakfast this morning.  I hope you enjoy it as much as I did!

Blood Orange Sorbet
Makes 1 quart

3 1/3 cup (787 ml) freshly squeezed blood orange juice (about 8-10 medium oranges), strained
2/3 cup(133 grams) sugar
2 Tablespoons triple sec

Combine 1 1/2 cups (354 ml) orange juice and sugar in a small saucepan and bring the mixture to a slow boil.  Stir and allow the mixture to boil until sugar is dissolved.  Once sugar is dissolved, remove from heat and transfer to a medium bowl.

Combine sugar mixture, remaining orange juice, and triple sec.  Chill the mixture thoroughly (preferably overnight).  Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Freeze until firm, at least 4 hours.

Star Anise syrup
Yields about 8 ounces

1 1/2 cup (356 ml) water
1/2 cup (118 ml) freshly squeezed orange juice (preferably blood orange)
1 1/2 cup (300 grams) sugar
3-4 star anise pods

Combine 1/2 cup water, orange juice, and sugar in a small sauce pan and bring the mixture to a slow boil.  Stir and allow the mixture to boil until sugar is dissolved.  Reduce heat slightly and add star anise to sugar mixture.  Simmer for 5-10 minutes (depending on how strong you want the anise flavor) and then remove star anise.  Continue to reduce the sugar mixture until you have achieved the desired consistency (to achieve a light syrup it will probably take another 5-10 minutes).  Remove from heat and transfer to a heat proof container.  Chill until completely cool.  Pour over sorbet and enjoy!

Special thanks to Bryan Gilmore, ice cream chef at Creole Creamery, for his inspiration and assistance with this recipe!