gutfud – the food, es ist gut

The coming of spring means Lambrusco season! You can thank Sarita for that, she always seems to bring Lambrusco to all the spring and summer parties, as one of her many gracious talents.
The market is flush with blood oranges as well. I grabbed two pounds of them ($3 total), and picked up the Lambrusco from Trader Joe’s ($4 a bottle).

I was inspired by the latest from Bon Appetit and recalled a sorbet recipe using citrus and prosecco. Coming home, I realized I’d confused the blood oranges with a different dessert recipe and saw it was really tangerine and prosecco, but what the hell, adaptations are healthy and, uh, maintain diversity! Yeah, that’s how it works…er.

Blood Orange and Lambrusco Sorbet (adapted from Bon Appetit’s tangerine and prosecco sorbet, March 2010 issue)

* 3/4 Cup sugar
* 3/4 Cup water
* Zest of one blood orange
* 2 Cups strained, freshly squeezed blood orange juice, chilled.
* 1 Cup Lambrusco (or prosecco), chilled.

Stir the sugar and water together in a pot until dissolved. Bring to a boil, then remove from heat and stir in the orange zest. Set aside to chill, about 2 hours.
Add the chilled syrup, blood orange juice and Lambrusco in a bowl, whisking to combine. Pour into a prepared ice cream maker and freeze according to maker’s specifications.
Store in a freezer friendly container until firm, at least 2 hours. Scoop and serve!