11 Sep FRESH & ARTY WITH DESERT!
Citrus is King this week. We have Blood Oranges (3 for $4.19), Ruby Grapefruit ($1.99 each) and the Emperor’s Mandarins (3 for $2.19) and super fresh Limes (3 for $5.19). The Passionfruit (3 for $2.50) just keeps on giving.
I’m not talking Vodka when I say enjoy our Cocktail Potatoes ($4.19 kilo) and be sure to add Gourmet Tomatoes (3 for $3.39) to your basket. Don’t miss out on the chef’s staple – Hass Avocado ($2.90 each) which are XXL this week and Celery which is super crunchy ($3.10 bunch).
BLOOD ORANGE SORBET –
This Mandarin and Chocolate Sphere with a Blood Orange Sorbet looks spectacular and tastes even better!
1/4 cup cold water
1 cup granulated sugar, or less to taste
2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)
1 tablespoon lemon juice
1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.
2. When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.