Blood Orange & Honey Sorbet

Finely grate a tablespoon and a half of zest from a few blood oranges. Combine the water, zest and honey in a small sauce pan and heat until boiling, stirring often. Remove the pan from the heat and set aside.

Cut all of the rind and white pith off of the oranges. Work over a bowl as you slice between the membranes of each orange to remove the orange segments, catching all of the juices in the bowl below.

Transfer all of the orange segments and juice to a food processor and blend for about thirty seconds. Measure two and a half cups of the juice and mix it in with the cooled honey syrup. Cover the bowl and refrigerate for 5 hours or overnight, so the flavors blend.

Churn the chilled mixture in your ice cream maker, following the instructions provided by the manufacturer. Then transfer the ice cream to a freezer-safe container. Place in your freezer overnight or until frozen.

Recipe makes about 1 quart of ice cream.