I would love to say this past week was mellifluously pleasant, chock-full of productivity and order, gaiety and solitude. But due to the cold from hell that mysteriously engulfed every inch of my body last week I resorted to a life in bed, knee deep in wads of tissue that still left my poor little nose raw despite the fact they were lotion infused. I had every intention of doing this post last week, and I was prepared to muster up the energy to get behind my camera, but it all went to pot when I discovered I could not smell and therefore could not taste. Well that just would not do.
So here I am, fully emerged and rejuvenated. I still have a handful of those darn, good-for-nothin' lotion tissues stuffed into every pocket, but all of my senses have been restored and there is a slight spring in my step as I recover from a languid week of getting absolutely nothing done.
To treat my taste buds after they intrepidly suffered on an excessive amount of bland food I chose a sweet and slightly tart sorbet to grace my restored palate. The deep ruby pulp of the blood oranges gave way to a vibrantly colored nectar that served as the base for the sorbet. Crisp, effervescent proscecco provided a tangy bite, complimenting the sweet honey and earthy thyme. A true mélange of flavors.
Despite the falling temperatures outside my window I will enjoy this cold treat, as will my sore throat. And I hope for next time to have a more alluring story or thought to share with you, but until then, enjoy this ridiculously simple recipe.
Cheers to your health!
Blood Orange, Prosecco & Thyme Sorbet
- 3 cups freh blood orange juice- I used a juicer to extract the juice but you could easily do it by hand. I used about 10 oranges. If you juice by hand you may want to do more like 12 depending on how strong you are:)
- 1/2 cup honey
- 1/2 cup prosecco or champange
- 1 1/2 TBS fresh thyme, chopped fine
Pour orange juice into a glass bowl. Whisk honey into the juice until it has dissolved. Stir in prosecco and thyme. Place bowl into the freezer for 30 minutes.
Remove from freezer and churn in your ice cream maker until the sorbet forms. The sorbet will still be very soft so you will need to place it into an airtight container and allow to freeze in the freezer for several hours to firm up.