This recipe was created by Vallery Lomas of Foodie in New York
8-10 Frieda’s Blood Oranges - yields about 1 and 1/2 cups, 12 ounces juice
3/4 cup whole milk
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup sugar
1/4 cup corn syrup
1 tablespoon lemon juice (from about 1/2 Frieda’s Meyer lemon)
Note: If you want to make Blood Orange Givrées, halve and hollow about 4-6 oranges. Once the sherbet is frozen, you can scoop it into the halves and then re-freeze completely before serving.
Juice the oranges. You should have a total of 1 and 1/2 cups fresh blood orange juice.
Combine the juice, milk, cream, vanilla, sugar, corn syrup and lemon juice in a large bowl or blender. Whisk or blend until combined.
Pour the mixture into an ice cream maker and churn according to its directions. Once churned, freeze in an air tight container until ready to enjoy. (If making Givrées, scoop the sherbet into the hallowed out orange halves before freezing.)