Labor Day has finally come and, with it, the turn to fall. Hard rain and blustery wind: perfect weather for….ice cream.
Yes, we made a fire in the den and hauled out the ice cream freezer, two somewhat incongruous actions but, non-the-less, satisfying.
One the menu: Spiced Fresh orange and Honey Sorbet; fat-free and exotic tasting. It’s easy to make, keeps about 4 weeks in the freezer, and will remind you of the 90 degree heat at the height of summer, now but a distant (thank God) memory.
Recipe as follows:
Yield: Makes about 4 cups
3 cups water
1 cup sugar
1/2 cup clover honey
2 tablespoons finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 whole star anise or cardamom pods
2 whole cloves
1 small bay leaf, preferably fresh
2 cups chilled fresh orange juice
3 tablespoons fresh lemon juice
Combine first 8 ingredients 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 12 minutes. Discard bay leaf; cool syrup.
Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours.