Staying at Home with Stunning Sorbet

     I have a new found respect for time, rarely do I spend hours at home without a long list of things to do.  I never have enough time for myself,  my family, Sookie or my  beautiful blog. But this week I found myself with too much time on my hands. I have been home for an extra 2 days and I will be home all day Friday too. I hope I look ok to work on Saturday. 

     I feel super crummy with a fever, sinus infection and look like I lost a fight, a bad one. So I have been locked into my  apartment with no energy and of course there was no way I was going to go out of this house looking like I do. And on both trips to see Doctor C.   I was wearing a hoodie and covering my face with my hand. Too bad I don't have a ski mask, like the ones you see on bank robbers on TV. 

It looks super yummy!

    But a few great things have come with the free time. I went through my crazy long list of recipes I want to make and I organized them. I also enjoyed spending extra time with Sookie.  I did also bake low fat carrot cake cupcakes on Tuesday before I got sick And of course I also made 2 new sorbets. 

     However, this will be the last time I will work with blood oranges until I am sure I am not allergic to these gorgeous ruby beauties. My mom and dad came over with dinner last night and they loved this beautiful sorbet, although my dad thought it was a little too sweet. I hope you enjoy this gorgous sorbet! 

Blood Orange Sorbet

from David Lebovitz

Juice the blood oranges and measure the juice.

I juiced 7 blood oranges and got just a little over 2 cups of juice.

For each 1 cup of juice, figure 1/4 cup of granulated sugar to be added.

For example: Use 1/2 cup sugar for 2 cups juice.

Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

Stir the sugar back into the reserved blood orange juice.

Chill thoroughly, then freeze in your ice cream maker.