since blood oranges are neither indigenous to Florida, nor are they readily (or hardly ever) available here.
So, why did I choose them? Because I love them. They're different and exotic to me. The first time I ever heard of a blood orange was twenty years ago during my first trip to Italy. One morning for breakfast, I was served a large glass of the most gorgeous deep, dark red-orange liquid. I'd never seen anything like it before. Since I had ordered orange juice, I politely called
our Cameriere over to explain the mistake.
"Ma signora," he said, trying to stifle a smile, "Prometto. Ciò è succo di arancia." (I promise. This is orange juice.)
Thus, began my long distance love affair with blood oranges. For the entire month I was there, I gorged on them wherever I found them. Back home, I sought them out everywhere, usually without success. When I did find them, it was like a reunion with an old paramour - fleeting, but filled with sweet memories.
Blood Orange Basil Mint Sorbet
1 cup water
Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar has dissolved. Remove from heat and add the blood orange juice, basil and mint. Let steep for about 5 minutes.
Add the lemon juice and strain into a bowl. Chill completely.
Makes approximately 1 quart.