Last week began my annual obsession with the most lovely fruit - Blood Oranges.
I was first introduced to the fruit in Italy, my senior year of high school. One morning, waking early to enjoy the european continental breakfast in the lobby of our hotel in Rome, I poured a cup of coffee and a small juice glass of a red lovely glass of fresh squeezed BLOOD ORANGE juice. I was delighted. Blood oranges, being very common in the spring in Italy, we had this lovely treat almost every morning of our ten day trip.
Returning to one the greatest citrus regions of the world, I found blood oranges to be rare and hard to come by. It wasn't until last summer, 2010 that I found one particular farm stand at the local Ventura Downtown Farmer's Market that sold Blood Oranges during the spring and summer. Now, it is my bi-monthly treck to make it to the market and buy a few pounds of these red fleshed juicies and make fresh RED OJ.
But what else to use these special sweet and bitter little gems for...margaritas, done, juice, done of course. But I needed something new and something refreshing.
Blood Orange Sorbet! yes. Via an email from a random food website, I found this lovely recipe for a simple, refreshing, cold treat. http://www.davidlebovitz.com/2008/02/blood-orange-so/
No comments:
Post a Comment