Ingredients:
One and one-half cup granulated sugar
Two cups water
One cup blood orange juice
One egg white
Beat the egg white in a stand mixer until it is frothy. While you are letting it beat, boil the water and sugar together to make a simple syrup. Let the syrup boil for one minute, then slowly drizzle it into the frothy egg white.
Allow the mixture to stop steaming, cooling off just a bit.
Drizzle in the blood orange juice. Stir until just mixed.
Chill this frothy pink liquid completely in the refrigerator (at least one hour).
Put the chilled liquid in your ice cream maker and let it run for about fifteen to twenty minutes, or until it is forming a thick, frosty consistency. If you take it out at this point, before it’s completely hard, it seems to make the taste all the sharper.
Transfer the sorbet into a freezer-safe dish and freeze it to desired hardness.
