Spiced Orange and Honey Sorbet

In case you've lost count, we're already on day six of Greek week. You didn't think I'd go the whole week without making a dessert did you? I was going to make baklava (but wouldn't you know it, I posted that already). Then I learned that baklava might not even be Greek (gasp!). Depending on your source, it could be Turkish, Armenian or Lebanese. Luckily it doesn't matter because I made sorbet.

I liked this, it was very light and refreshing. But I should warn you that it's probably more of an adult taste with the spices added. I never thought I'd see my daughter turn her nose up at anything resembling ice cream, but she did (I could see right up her tiny little nostrils).

SPICED ORANGE & HONEY SORBET

Makes about 4 cups

3 cups water

1 cup sugar

1/2 cup clover honey

2 tablespoons finely grated orange zest

2 teaspoons chopped, peeled fresh ginger

1 whole star anise or cardamom pod

1 whole clove

1 small bay leaf, preferably fresh

2 cups chilled fresh orange juice

3 tablespoons fresh lemon juice

1.      Combine water, sugar, honey, orange zest, ginger, anise, cloves and bay leaf in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf; cool syrup.

2.      Strain syrup into medium bowl. Add orange juice and lemon juice. Chill in the refrigerator for 30 minutes.

3.      Pour mixture into ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

adapted from Michael Psilakis

sliced oranges

juicing

adding the honey

adding the orange zest

cooled liquid sorbet mixture
(I added one blood orange, just to liven up the color a little)

before churning

after churning

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