Saturday, January 24, 2009


Couldn't resist taking a shot of the sunrise Thursday morning.

Blood Orange Frozen Yogurt

I bought some blood oranges about a week ago because 'tis season for all things citrus (and they seem so cool). But with easy-to-peel, flavorful satsumas around, I kept skipping over them. So, I decided they'd go in some frozen yogurt along with some vanilla bean. It turned out to be the best sort of tart-sweet yogurt (not the overly jam-sweet of US yogurt), and I used the leftover unfrozen yogurt to pour over waffles. Why is there not more orange yogurt around?

This frozen yogurt has a beautiful bubblegum pink color, but sorbet would be much better for showcasing the deep red color. I'll have to give that a try next. Also, a full vanilla bean might be in order.

32 oz plain yogurt
1/2 vanilla bean
2/3 cup water
2/3 cup sugar
1 cup blood orange juice

Drain yogurt in cheesecloth-lined sieve, covered and chilled, for 12 hours. Discard liquid. Put sugar, water, and half vanilla bean in small saucepan; heat until sugar dissolves. Remove vanilla bean and reserve; put syrup in fridge to chill. Combine yogurt, oj, syrup. Scrape in vanilla bean seeds and whisk together. Put in ice cream maker and make according to instructions.